Summary

Ingredients

• 500 g Brussels sprouts
• 500 g potato (s)
• 200 g chestnut (s) (vacuum-sealed)
• 2 tablespoon pistachios
• 1 tablespoon barberries
• 3 tablespoon ghee or neutral vegetable oil
• 2 small apples
• 2 cloves garlic)
• 1 piece (s) ginger, finely grated
• 0.5 teaspoon ½ cumin
• 0.5 teaspoon ½ coriander
• 0.5 teaspoon ½ Szechuan pepper
• 1 teaspoon turmeric
• Chilli (chipotle), optional
• 1 tablespoon agave syrup or honey
• Salt and pepper from the mill

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Instructions

1. Clean the Brussels sprouts and peel the potatoes and cut them into cubes of roughly the same size. Fill the TM with 500 ml of water and add stock powder or salt to taste. Put the potato cubes in the basket. Then insert the Varoma and the Brussels sprouts. Cook everything on Varoma / level 1/25 min. Add the chestnuts after 15 minutes and the barberries after 20 minutes.
2. In a large, high pan, heat 1 tablespoon of fat over medium heat. Roast the apples cut into thin wedges and after 2-3 minutes add the pistachio nuts, then the garlic and ginger. Now add the freshly ground spices and roast them briefly until they give off a great scent. Put the remaining fat in the pan and add the cooked vegetables from the TM. Increase the heat a little and fry the vegetables until the potatoes and Brussels sprouts brown lightly. Now just add agave syrup, pepper, salt and chilli to taste.
3. The different flavors from tart (Brussels sprouts), mild (potatoes), nutty (chestnuts and pistachios), fruity to sour (apples and barberries) with sweet (agave syrup) and hot (garlic, ginger, chilli) are surprisingly totally harmonious. Of course, you can also leave out the barberries. And without TM you cook potatoes and Brussels sprouts conventionally.
4. If you use neutral vegetable oil instead of ghee, the dish is vegan.