Summary

Ingredients

• 600 g potato (s)
• 350 g pumpkin (se)
• 350 g Brussels sprouts (cabbae sprouts)
• 1 medium onion (s)
• some oil
• some nutmeg
• some pepper
• some caraway powder
• some thyme, dried and ground
• some rosemary, dried and ground
• some garlic, dried and ground

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Instructions

1. Boil the potatoes unpeeled in water until they are soft.
2. Clean the cabbage sprouts (shorten the stalk and remove the outer leaves) and cut / pierce the stalk with a cross-shape of approx. 5 mm. This should cook the cabbage sprouts more evenly. Cook the cabbage sprouts together with the potatoes until soft. They should be soft but still have a little bite. Since potatoes and cabbage sprouts cook differently, check their cooking condition again and again and take some out of the water earlier if necessary.
3. In the meantime, cut the pumpkin into approx. 1 cm thick slices. If necessary, remove the seeds, peel, cut into 1 cm cubes and set aside.
4. Peel and finely dice the onion and set aside.
5. As soon as they are tender, rinse the cabbage sprouts and potatoes under cold water. Then peel the potatoes and cut them into approx. 1 cm cubes. Heat the oil in a large pan and fry the pumpkin and potatoes. As soon as the vegetables are roasted, add the onion and continue roasting everything.
6. In the meantime, quarter the cabbage sprouts and, as soon as the onion is soft, also add them to the pan and fry them briefly.
7. Season the vegetables and serve.
8. Amount of ingredients results in a main course for 2 adults and 1 baby.