| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 310 | 9g | 3g | 50g |
| sugars | fibre | protein | salt |
| 5g | 7g | 10g | 0.8g |
Why I Love German Brussels Sprout Stew with Potato Dumplings
Finding Inspiration in German Cuisine
Featuring hearty Brussels sprouts and pillowy potato dumplings, there’s something utterly comforting about this German-inspired recipe, Brussels Sprout Stew with Potato Dumplings. As a Southern girl with French roots, I never imagined I’d be drawn to German cuisine, but its hearty and robust flavors have a way of reeling one in. Just like the simplicity of a well-made Beignet or the delicacy of a perfect Éclair, this Brussels Sprout stew pays homage to the unfussy yet signature flavors of its country of origin.
Embracing the Unexpected
The joy in exploring recipes outside my traditional culinary compass is the serendipitous blend of familiar and unexpected elements. Here, Brussels sprouts bring their characteristic earthy crunch, paired with the silky smooth potato dumplings. This unique combination results in a dish that’s both satisfying and surprisingly fresh. If you’ve ever enjoyed rich gumbo or a hearty cassoulet, you’ll find analogous notes of comfort and satisfaction in this Brussels Sprout Stew with Potato Dumplings.
The stew takes on a complex flavor profile through a simple blend of ingredients, mirroring the principles of widely-acclaimed German chef Julia Komp. Her ‘back to the roots’ approach inspired me to design this recipe which is all about letting the ingredients shine.
The Perfect Pairings
This warming stew naturally harmonizes with other rustic, heartwarming dishes. Consider serving it alongside a German-style Sauerbraten for an extra dose of homey charm or pair it with a German Red Cabbage for a satisfyingly colour-balanced feast. The beauty of this recipe is its adaptability, effortlessly fitting into any course of a traditional meal or standing proudly on its own.
In the end, what makes me love the Brussels Sprout Stew with Potato Dumplings recipe so well, more than anything else, is its universal appeal. It has evolved from being an unexpectedly delightful experiment into a much-anticipated tradition. It’s a testament to the fact that culinary inspiration can come from anywhere, and when it does, the results are often deliciously surprising.
What You’ll Need
- 2 lbs Brussels sprouts
- 2 onions
- 3 cloves of garlic
- 2 tablespoons olive oil
- 4 cups Vegetable Broth
- 1/2 cup vegan cream
- Salt and pepper to taste
- 3 tablespoons white wine vinegar
- 2 tablespoons corn starch
- 1/4 cup water
- 1/4 cup chives (optional)
- For the Potato Dumplings:
- 2 lbs starchy potatoes
- 2/3 cup all-purpose flour
- 1 tablespoon potato starch
- Salt and nutmeg to taste
Method
Step One
Start your recipe by cleaning and trimming 2 lbs of Brussels sprouts. Chop 2 onions and 3 cloves of garlic.
Step Two
Heat 2 tablespoons of olive oil over medium heat in a large pot. Add chopped onions and Brussels sprouts. Sauté for 5-10 minutes, until onions become translucent and sprouts start to brown.
Step Three
Lower the heat and add the minced garlic in the pot. Sauté for another minute.
Step Four
Add 4 cups of vegetable broth and half a cup of vegan cream to the pot. Season with salt and pepper, then let it simmer for 15-20 minutes.
Step Five
While the stew is simmering, prepare the potato dumplings. Start by peeling 2 lbs of starchy potatoes and steam or boil them until tender.
Step Six
Mash the cooked potatoes in a large bowl, add two-thirds of all-purpose flour, 1 tablespoon of potato starch. Season with salt and nutmeg, then mix all ingredients until they become a dough.
Step Seven
Form the dough into dumplings, approximately one inch in diameter. Boil the dumplings in salted water for about 15-20 minutes, or until they float to the surface.
Step Eight
Once the stew has simmered, add 3 tablespoons of white wine vinegar. Dissolve 2 tablespoons of corn starch in a quarter cup of water and stir it into the stew to thicken it.
Step Nine
Add your dumplings to the stew. Ensure they’re thoroughly heated for a few minutes before serving.
Step Ten
Garnish with a quarter cup of chives if desired, and season with salt and pepper. Your Brussels Sprout Stew with Potato Dumplings is ready to be served and enjoyed. Bon Appetit!
