Green Vegetable Stew with Brussels Sprouts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g Brussels sprouts
- 1 zucchini
- 200 g peas, frozen
- 200 g potato (s)
- 400 ml vegetable stock
- 2 cloves garlic)
- 1 handful spinach, frozen
- 50 g ham, (turkey ham)
- Salt and pepper, black from the mill
- Nutmeg, freshly grated
- 1 squirt lemon juice
- 2 tablespoon basil, cut
Print Recipe
Pin Recipe Instructions
- Clean and halve the Brussels sprouts. Wash the zucchini, cut in half lengthways and cut into strips. Peel and dice the potatoes. Peel and finely chop the garlic and cut the turkey ham into strips.
- Bring the vegetable stock to the boil, add Brussels sprouts, garlic and potatoes and simmer for about 20 minutes. Then add the peas and spinach and when the stew boils again, add the zucchini and cook for another 10 minutes. Stir occasionally. Then take half of the vegetables out of the pot and mash the rest. Add the vegetables again and stir in the turkey ham. The stew should be thick, add some liquid if necessary.
- Season with salt, pepper, nutmeg and lemon juice and serve garnished with basil.
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