Vegetable Stew with Brussels Sprouts
by Editorial Staff
A delicious and satisfying stew made from corn, peas, Brussels sprouts, and pumpkin. This vegetable stew can be a stand-alone dish or an addition to other dishes.
Ingredients
- Canned corn – 1 can
- Canned green peas, fresh or frozen – 100 g
- Brussels sprouts, fresh or frozen – 300 g
- Vegetable oil – 2-3 tbsp
- Carrots – 1 pc. (100 g)
- Leeks – 1 pc. (150 g)
- Pumpkin – 150 g
- Red sweet pepper – 0.5 pcs.
- Salt
- Dry Italian herbs
- Parsley and dill
Directions
- Cut large heads of Brussels sprouts in half, and leave small ones whole. Cut the pumpkin peeled and seeds and cut the peeled carrots into cubes, cut the leeks into rings or half rings. Drain and collect liquid from corn and green peas. Dip the heads of Brussels sprouts in a saucepan with salted water and cook for 5-7 minutes. Throw in a colander.
- Saute the leeks in hot oil, then add pumpkin and carrots to it, pour in the corn-pea liquid (or water), and simmer over low heat for 10 minutes under a lid.
- Then add green peas and diced peppers. I can imagine the words that Yulia Vysotskaya would have uttered in this case: “Look at the beauty!”. Simmer this beauty for 5-7 minutes.
- Add corn and Brussels sprouts. Salt and season. Put out everything together for a few more minutes. Finally, sprinkle the vegetable stew with chopped herbs.
The vegetable stew is ready.
Enjoy your meal!
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