Turnip and Brussels Sprouts Stew with Chestnuts and Mead Sausage

(4078 votes)
Total Time Icon
Total time: 30 min
Preparation Time Icon
Prep time: 30 min
Yield Icon
Enough for 1 person

🍓 Ingredients

300 grams Carrots diced 🍽
500 grams Brussels sprouts 📝 🍽
1 kilogram Rutabaga diced 🍽
200 grams Chestnuts (vacuumed) 📝 🍽
100 grams Smoked bacon streaky diced 🍽
1 large Onion diced 🍽
2 tablespoons Clarified butter 📝 🍽
4 Smoked mead sausage sliced 🍽
1 1/2 liter Instant meat broth 📝 🍽
as you like Salt and pepper more colorful from the mill
1 tablespoon Marjoram rubbed 🍽
1/2 bunch Parsley finely chopped 🍽

🍽 Instructions

Cut the peeled rutabaga(s) into approx.

2 x 2 cm cubes and the carrots into approx. 1 x 1 cm cubes. Clean the Brussels sprouts and cut the stalk crosswise. Heat the clarified butter in a large saucepan, fry the bacon in it and the diced onion until golden brown. Now add all the vegetables little by little with the chestnuts and 2/3 of the parsley and sauté for about 15 minutes, stirring frequently. Pour the hot broth, season with marjoram, pepper and salt, bring to a boil and let everything simmer for 10 minutes. Then remove about 2/3 of the contents with a slotted spoon and set aside. Now boil the rest for about 10 min.

until everything is cooked, then puree. If necessary, add a little more broth. Then add the removed vegetables with the slices of mettwurst. Let everything simmer for another 5 – 10 min.

until the remaining vegetables are also cooked. However, they should still have some bite. Season to taste with salt and pepper. Sprinkle with the remaining parsley before serving.

📊 Nutrition Facts

Nutritional values per serving:


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