Twitter
RSS
Facebook

BRUSSELS SPROUTS WITH PEAS AND EGG STEWED POACHED

photo-4In autumn season begins vegetables that I like. Despite all the frozen, if of good quality, I can have them when you want.
This stew is simple, fast and tasty. Almost every time I can thick sauces with fried bread mashed in a mortar, I love the taste that gives … or will for my Andalusian roots, perhaps. A little cornstarch diluted serve us well.
I can poach egg directly over vegetables or make a “package” in a cup that we will lined with oiled plastic wrap and seasoned. We closed well and boil in a pot about 6 minutes, as we like the point of the yolk. 

Ingredients:

- 200 grams of brussels sprouts 
- 150 gr peas 
- 1 onion 
- 2 baguette slice 
- 4 or 5 cloves garlic 
- 1 teaspoon paprika 
- Half a teaspoon of turmeric 
- Half a teaspoon of cumin 
- Middle glass of white wine 
- salt and pepper 
- Olive oil 
- vegetable broth 

Preparation:
Heat up a base in a pan of olive oil over medium heat and sauté the onion and garlic finely chopped.

In the same pan add the sofrito and waited bread browned. We take it out and put it in the mortar.
We add the cabbage and peas, stir well and add the paprika. We dip with bread wine and majamos mortar into a paste and keep stirring the cumin and turmeric.
We incorporate the stew quickly so as not to burn the paprika. Season and irrigate the vegetable stock or water and stock cube.

Cook over medium-low about 15 or 20 minutes.




Leave a Reply