Brussels sprout stew with Kasseler

Name: Brussels sprout stew with Kasseler
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 400 g Turnip; 600 g Brussels sprouts; 1 (approx. 400 g) Small Hokkaido Pumpkin; 3 TABLESPOONS Oil; 600 g tripped pork chop in one piece; 80 g Bacon; 1,5 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4-5 Stem(s) Marjoram; 2 Bay leaves

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
400 g Turnip
600 g Brussels sprouts
1 (approx. 400 g) Small Hokkaido Pumpkin
3 TABLESPOONS Oil
600 g tripped pork chop in one piece
80 g Bacon
1,5 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
4-5 Stem(s) Marjoram
2 Bay leaves

Directions

1
Peel and chop the onions. Cut the turnip into slices, peel and dice finely. Clean, wash and dry the Brussels sprouts. Pumpkin wash, clean, quarter and remove seeds. Cut pumpkin into large pieces.
2
Wash the meat. Cut meat and bacon into cubes. Heat oil in a large pot. Add meat and bacon, fry while turning. Add vegetables, deglaze with broth and season with salt and pepper.
3
Wash the marjoram and dab dry. Add bay leaf and 3 stalks of marjoram to the vegetables. Simmer covered for about 30 minutes. Remove the remaining marjoram leaves and chop roughly. Season stew with salt and pepper and sprinkle with marjoram.