Brussels Sprouts and Potato Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s)
- 600 g Brussels sprouts
- 2 onions)
- 4 tablespoon flour
- 1 teaspoon paprika powder, noble sweet
- 125 ml milk
- 500 ml tomato juice
- 4 tomato (s)
- 0.5 ½ bunch parsley
- 1 teaspoon stock, grained
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and wash the potatoes and cook them in salted water. Clean and wash the Brussels sprouts, cook in ¼ l of boiling salted water for about 15 minutes, then drain and collect the cooking water.
- Peel and dice the onions and sauté in a little oil. Dust with the flour and paprika, let sweat.
- Deglaze with milk, Brussels sprouts water and tomato juice and bring to the boil and simmer for about 5 minutes over low heat, season with salt and pepper and possibly with granulated broth.
- In the meantime, wash, quarter and core the tomatoes and cut the pieces in half crosswise again. Mix the tomatoes with the potatoes and Brussels sprouts into the sauce, heat together.
- Sprinkle with parsley and serve.
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