Brussels Sprouts Stew Recipe!  This is how they turn the tubers into a tasty soup

Brussels Sprouts Stew Recipe! This is how they turn the tubers into a tasty soup

Great recipe! Brussels sprout stew is quick to make — and a simply delicious fall dish. Photos: imago/Panthermedia, imago/agefotostock

Brussels sprouts are an absolute trend vegetable in autumn – although the small tubers are not popular with children, they are all the more delicious for adults. And in the end, it always comes down to preparation. Have you ever eaten Brussels sprouts in a stew? With potatoes, carrots and a few tricks, a wonderful vegetable soup can be prepared quickly and easily from winter vegetables. Find out how.

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The best thing about this stew is that it practically cooks itself. Brussels sprouts are the only job to be done – to clean them, you have to cut off the outer leaves and the stem. If you don’t want to do the work yourself, you can of course also use frozen Brussels sprouts. Carrots and potatoes, however, must be fresh. Here is the recipe!

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Brussels Sprouts Stew Recipe: It’s so easy to make the soup

You will need: 1 kg of Brussels sprouts, 300 grams of carrots, 300 grams of potatoes, 1 onion, 2 liters of vegetable stock, 1 bunch of parsley, a little medium-strong mustard, salt, pepper and paprika powder.

And here’s how it works: Brussels sprouts are cleaned first. This means: Remove the outer leaves and cut the stem at the bottom. Then the florets are cut into quarters. Potatoes are peeled and cut into bite-sized pieces, carrots are also peeled and cut into slices. The onion is peeled and finely diced.

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Then heat a little oil in a pan and sauté the chopped onions. Then add the prepared vegetables. Sweat everything lightly and deglaze with the vegetable broth. Put the lid on and simmer for about 20 minutes until the vegetables are cooked. During this time, the parsley stalks are torn off and the parsley is washed and finely chopped. If the vegetables are not at all, season the soup with salt, pepper and plenty of paprika powder and season generously with mustard – dissolve three to four tablespoons in the soup until it has the right flavor.

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Finally, add the chopped parsley – a delicious crusty bread with butter goes well with Brussels sprout stew. Enjoy your lunch!