Turnip Brussels Sprouts Stew with Chestnuts and Sausage
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg turnip (s), diced
- 500 g Brussels sprouts
- 300 g carrot (s), diced
- 200 g chestnut (s), (vacuum-sealed)
- 1 large onion (s), diced
- 2 tablespoon clarified butter
- 100 g bacon, diced, smoked, mixed
- 1 ½ liter meat stock, instant
- 4 sausages, smoked, sliced
- 0.5 ½ bunch parsley, finely chopped
- 1 tablespoon marjoram, rubbed,
- Pepper, colored, from the mill
- salt
Print Recipe
Pin Recipe Instructions
- Cut the peeled turnip (s) into approx. 2x2cm and the carrots into approx. 1x1cm cubes. Clean the Brussels sprouts and cut the stalk crosswise.
- Heat the clarified butter in a large saucepan, leave out the bacon and fry the diced onion until golden brown. Now gradually add all the vegetables with the chestnuts and 2/3 of the parsley and stir-fry for about 15 minutes. Pour in the hot broth, season with marjoram, pepper and salt, bring to the boil and cook for 10 minutes. Then remove about 2/3 of the contents with a slotted spoon and set aside. Now let the rest of the boil for about 10 minutes, until everything is done, then puree. If necessary, add a little more stock. Then add the removed vegetables with the sausage slices again. Let everything simmer for another 5-10 minutes, until the remaining vegetables are cooked through. It should still have some bite, however. Season to taste with pepper and salt.
- Sprinkle with the remaining parsley before serving.
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