Brussel Sprouts Stew
Brussel sprouts can be a main course, try them.
Servings 6 Servings
Calories 160kcal
Ingredients
- 500 grams brussel sprouts
- 1 potato
- 1 carrot
- 200 grams white mushrooms
- 1 onion
- 1 tablespoons tomato paste
- 3 tablespoons olive oil
- 1 teaspoons salt
- ½ teaspoon red pepper flakes
- ½ lemon's juice
- ½ teaspoon sugar
- 2-4 cloves garlic chopped
Instructions
- Cut off the stem of each Brussel sprout. Peel one layer of its leaves. Rinse.
- Peel and chop an onion. If available you can replace 1 onion with 10-15 shallots. You do not need to cut the shallots.
- Peel and cut the onion to dices. Peel and cut the potato into cubes.
- If mushrooms are large, cut to half or quarters after cleaning.
- Heat your pot slightly. Add 3 tablespoons of olive oil. Then add the chopped onion. Cook, while stirring occasionally until translucent.
- Then add 2-4 chopped garlic cloves, stir.
- Then add a tablespoon of red tomato paste, stir.
- Then add first the Brussel sprouts and then the carrots,and then the potato and finally the mushroom. Mix between the new additions.
- Add the spices and mix again.
- Finally add warm water enough to cover the bottom if using a pressure cooker or up to the middle if using a normal pot.
- Cook until vegetables are soft enough to serve. Serve while warm.