Brussels sprouts pot with mettends

Name: Brussels sprouts pot with mettends
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Brussels sprouts; 50 g streaky smoked bacon; 1 Onion; 300 g Carrots; 500 g Potatoes; 2 TABLESPOONS Oil; 1,2 l Vegetable broth (instant); 4 Mettenden (à approx. 75 g); 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Brussels sprouts
50 g streaky smoked bacon
1 Onion
300 g Carrots
500 g Potatoes
2 TABLESPOONS Oil
1,2 l Vegetable broth (instant)
4 Mettenden (à approx. 75 g)
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Clean and wash the Brussels sprouts and cut them in half as desired. Dice bacon. Peel and finely dice the onion. Clean, wash and slice the carrots. Peel and wash potatoes and cut them into large cubes.
2
Heat the oil in a pot, drain the bacon. Add onions and fry. Add sprouts and potatoes. Deglaze with broth. Bring to the boil and simmer at medium heat for about 20 minutes.
3
In the meantime cut the ends of the mead into slices. Add carrots and mead ends about 10 minutes before the end of the cooking time. Wash parsley, dab dry and chop finely. Season stew with salt and pepper. Serve sprinkled with parsley.