Rosenkohl Stew

Ingredients

• 1 clove garlic
• 500 g waxy potatoes
• 2 carrots
• 600 g Brussels sprouts
• 2 tbsp rapeseed oil (20 ml)
• 1 tsp Dried oregano
• 1 l vegetable broth
• 1 bay leaf
• Salt
• ground pepper
• 50 g bacon strips

Instructions

1. 1.

   Peel and finely chop the garlic. Wash, dry rub, and peel the potatoes and carrots. Slice the carrots into rounds, dice the potatoes. Clean the Brussels sprouts and make cross cuts on the stem.

2. 2.

   Brown the bacon strips in a pan over medium heat without added fat for 6–7 minutes until golden brown. Drain on paper towels and cut into pieces. Briefly sauté oregano, potatoes, carrots, and Brussels sprouts in hot rapeseed oil in a pot, then deglaze with broth. Add bay leaf, salt, pepper, and simmer gently for about 25 minutes.

3. 3.

   Garnish the stew with bacon pieces, taste, and serve on plates.