Brussels Sprouts and Potato Ragout

Summary

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

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Instructions

1. 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.
2. Peel and dice the onions and sauté in a little oil. Dust with the flour and paprika, let sweat.
3. 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.
4. 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.
5. Sprinkle with parsley and serve.