Tomato Brussels Sprouts Pot
- 1 kg Brussels sprouts
- 750 g Potatoes
- salt, white pepper
- 3 medium-sized tomatoes
- 2 Onions
- 30 g Butter / Margarine
- 2 tbsp (30 g) flour
- 1 TL sweet paprika
- 1/4 l Vegetable stock (instant)
- 1/2 l Tomato juice
- 150 g Whipped cream
- 1/2 Bundle Parsley
60 minutes
easy
- 1.
- Clean and wash Brussels sprouts and cut in half if necessary. Peel and wash the potatoes and cut in halves or quarters depending on the size. Cover and cook both in salted water for 18-20 minutes
- 2.
- In the meantime, clean, wash and quarter the tomatoes. If necessary, core the tomatoes. Chop the pulp. Peel and dice the onions
- 3.
- Heat the fat. Sauté the onions in it. Dust the flour and paprika over the top and sweat while stirring. Pour in the broth, tomato juice and cream. Boil and approx. 5Let simmer for minutes. Briefly cook the tomatoes at the same time
- 4.
- Drain the potatoes and Brussels sprouts. Add to the sauce. Season to taste with salt and pepper. Wash, chop and sprinkle the parsley
- 5.
- Drink: cold beer
1 Person approx.:
- 410 kcal
- 1720 kJ
- 15 g protein
- 19 g fat
- 41 g carbohydrates
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