First of all, I would like to say Thank You to all of you who had left well wishes here and on my Facebook page for Ashley's Birthday! You helped to make it a very happy birthday for her!
I cooked this brussel sprout, carrot and potato stew as a side dish to go with the Sous Vide duck breast for her birthday dinner. This is a very versatile dish as a side for poultry or meat, over rice or bread. You can use any vegetable or beans that you like.
It was not in my original plan to feature this as a recipe post on its own but my beloved fellow blogger and follower Aunty Phong Hong requested for it and so PH, here you go!
2 packets Brussel Sprouts (about 35-40 nos cut into halves)
2 carrots (peeled and chopped)
500g baby potato (quartered)
1 onion (chopped)
2 cloves garlic (chopped)
1 Bratwurst sausage (remove skin)
2 bay leaves
1 sprig rosemary
2 tbsp olive oil (or butter)
500g chicken/vegetable broth
Salt and pepper
Heat olive oil/butter in a cast iron pot over medium heat. Sweat the chopped onion, garlic, bay leaves and rosemary.
Add the bratwurst sausage meat and fry for 1-2 minutes.
Add all the vegetables (Add the brussel sprouts later if you do not want the sprouts to be too cooked and soft) and stir fry for couple of minutes.
Pour in the broth. Season with salt and pepper. Close the lid and cook for 10 minutes or until vegetable is cooked. Stirring occasionally.