Ingredients for about 4 people:
about 400 g Brussels sprouts
300 g potatoes
1 leek
300 g carrots
1 onion
1 pack of smoked tofu
1 tablespoon of coconut oil
curry powder
smoked paprika powder
savory
thyme
fennel seeds
cumin
1 bay leaf
1 litre vegetable stock
1 bay leaf
Tamari or Shoyu
herb salt
freshly ground black pepper
a few sprigs of parsley
Preparation:
1. For the Brussels sprouts stew, wash and trim the sprouts and make a small incision in the stalk.
2. Scrub the potatoes with the vegetable brush, clean if necessary and dice.
3. Clean the leek, wash and cut into coarse rings.
4. Scrub the carrots with the vegetable brush, clean and slice.
5. Peel and finely chop the onion.
6. Drain the smoked tofu and cut into large cubes.
7. Heat the coconut oil in a high-sided pan and fry the onion cubes in it until translucent.
8. Add the smoked tofu, curry powder, smoked paprika powder, savoury, thyme, fennel seeds, cumin and bay leaf and fry briefly.
9. Then add the potatoes, leeks, carrots and bay leaf, stir briefly to mix and deglaze with the vegetable stock.
10. Allow the whole mixture to simmer for about 20 minutes.
11. Then remove the bay leaf and season with the tamari or shoyu, the herb salt and freshly ground black pepper.
12. Wash the parsley, spin it dry, chop it finely and mix it into the stew.
13. Serve immediately in deep bowls.
My recommendations:
-
- Why not make a larger portion? The stew tastes even more intense when reheated.
- You can also substitute diced kohlrabi or turnip for the Brussels sprouts.
Product description:
Brussels sprouts, like all other types of cabbage, are full of nutrients such as vitamins, phytochemicals and minerals. Brussels sprouts and other varieties are a good source of vitamin C. However, not everyone tolerates cabbage equally well – bloating in particular can be an unpleasant but harmless side effect. There is an effective way to counteract this, as various spices such as thyme, caraway and fennel make cabbage easier to digest.