Summary

Ingredients

• 1 kg Brussels sprouts
• 2 apples
• 1 can (s) chestnuts (chestnuts) 425 ml
• 1 onion (s)
• 2 cloves garlic
• 2 tablespoon almond (s), pens
• 2 tablespoon oil, neutral
• 0.5 teaspoon ½ coriander, ground
• 0.5 teaspoon ½ ground cumin
• 0.5 teaspoon ½ turmeric, ground
• 1 tablespoon flour
• 3 tablespoon sultanas
• 250 ml vegetable stock, instant
• salt and pepper

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Instructions

1. Clean and wash Brussels sprouts. Cut large heads in half. Cook in salted water for about 20 minutes. Wash, quarter and core apples and cut into wedges. Drain and drain chestnuts. Peel onion and garlic and chop finely.
2. Roast the almonds without fat, remove them from the pan. Heat the oil, sauté the onion and garlic in it. Dust with the spices and flour and sauté briefly.
3. Add the drained Brussels sprouts, apple wedges, chestnuts and sultanas. Then add the vegetable stock and simmer for about 5 minutes.
4. Season with salt and pepper, done!
5. Serve on plates, sprinkle with almond sticks.
6. Crunchy flatbread and mint yoghurt go well with this.
7. Mix 2 cups of whole milk yoghurt with fresh chopped mint and season to taste.