I love this stew\hotpot. I grew up with it and even as a kid, I had no issues at all to eat my brussels.
Berlin, really offers so many stews, it is unbelievable.
Well, I love any kind of stew/hotpot.
And when it changes to autumn and winter, I just love to warm up with a good stew.
I always loved to go to my grannies place to have all the yummy stews.
Brussels Sprouts are a very healthy little veggie.
And the MM liver program puts this little green delights on top of the list.
I know, it is recommended to only have them steamed.
But I think with the colder season, this stew is just perfect.
The buds are exceptionally rich in protein, dietary fiber, vitamins, minerals, and antioxidants,
which work wonders to get rid of many health troubles.
Brussels sprouts are incredibly nutritious vegetable that offers protection from vitamin A deficiency, bone loss, iron-deficiency anemia, and believed to protect from cardiovascular diseases and colon and prostate cancers.
Before you going to cook this stew, take my advice and cook it one day ahead!
Like every cabbage stew, it will taste much better after a night of rest. Trust me!
This ingredients will be enough for 5-6 serves. Depends on the plate you use.
You need:
1kg Brussels Sprouts - remove outer leaves and half some of the big brussels in half,
1 small onion - chopped,
2 middle sized carrots - cubed,
5 middles sized potatoes - cubed
1/2 tbsp caraway seeds
1/4 tsp nutmeg,
1,5 tsp smoked paprika or a couple of drops liquid smoke
1/2 - 3/4 tsp herbed sea salt (from Herbamare)***
1 dash of black pepper for seasoning,
approx. 1 liter water
2 tsp extra virgin olive oil (cold pressed) for frying.
Juice of half a lemon
*** I got this really great herbed sea salt from Woolies at the health food section.
Direction:
Start to prepare the veggies.
Use a big pot and heat the olive oil.
Fry the onion for 1 min and add the potato and carrot.
Stir well and fry for 2 min before you add the brussels sprouts.
Heat water in a water cooker (brings it faster to the boil).
Fry the veggies for 5 min and stir regular.
Add the spices.
Mix well and add the hot water. The water should slightly cover the veggies.
Bring to the boil for 10 sec and turn down the heat to a middle simmer.
Shut the lid and let the stew simmer for 45 min.
Stir from time to time.
The halved brussels should thicken the soup to a stew when soft.
Turn off the heat and give it a rest of at least 1 hour.
Of course you can eat it straight away ---
but you really should leave it for 24 hours to get the full flavor.
ENJOY :-)
Tip: if you are fine with tofu. Get smoked tofu. I get one at my organic store what is really good.
Bioavailable smoked firm tofu.
Cut in small cubes, fry and add to the stew.