Summary

Ingredients

• 200 g potato (s), small
• 150 g carrot (s)
• 150 g Brussels sprouts, possibly frozen
• 0.5 ½ bell pepper (s), red
• 0.5 ½ bell pepper (s), yellow
• 200 ml stock (vegetable stock)
• salt
• pepper
• 20 g mararine
• 0.5 teaspoon ½ flour
• 1 tablespoon tomato paste
• 0.25 ¼ bunch thyme
• 50 g sour cream or creme fraiche
• 1 tablespoon chili sauce, sweet and sour
• 0.5 ½ bunch parsley, smooth

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Instructions

1. Peel and wash the potatoes and quarter them lengthways. Peel the carrots and slice diagonally. Clean and wash Brussels sprouts. Quarter the pepper halves, clean, wash and cut into diamonds.
2. Bring the vegetable stock to the boil, season with salt and pepper. Add the potatoes and Brussels sprouts (including the frozen ones) and cook covered for 15 minutes. Add carrots after 5 minutes and pepper diamonds after 10 minutes. Drain the cooked vegetables, collecting the stock.
3. Melt the margarine in a saucepan. Sweat the flour and tomato paste in it and gradually deglaze with the stock. Cook for 5 minutes while stirring. Pluck the thyme leaves from the branches. Stir sour cream or creme fraiche into the sauce and add
4. Season the chilli sauce, salt, pepper and thyme.
5. Pluck parsley and chop. Put the vegetables in the sauce, heat them briefly and sprinkle with parsley.