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Archive of BBC Food Recipes

Slow cooked Brussels sprouts and leek stew with soft-boiled eggs

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook

Method


  1. Heat the oil in a frying pan over a medium heat and add the Brussels sprouts, sweet potato and leeks and fry for five minutes.

  2. Add the lime juice and vegetable stock.

  3. Place the cornflour into a bowl and add a little water to make a smooth paste. Add the cornflour paste and the tomato purée to the pan and cook for three minutes.

  4. To serve, transfer the stew into a serving bowl and serve with the herbs and boiled eggs on top.

Ingredients

  • 1 tbsp olive oil
  • 100g/ 3½oz Brussels sprouts, chopped
  • 75g/ 2½oz sweet potato
  • 2 baby leeks, chopped
  • ½ lime, juice only
  • 100ml/ 3½fl oz hot vegetable stock
  • 1 tsp cornflour
  • 1 tbsp tomato purée
  • handful fresh flatleaf parsley
  • handful fresh coriander, chopped
  • 2 free-range eggs, soft-boiled, peeled

Shopping List

Slow cooked Brussels sprouts and leek stew with soft-boiled eggs

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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