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
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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.
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Add the lime juice and vegetable stock.
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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.
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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
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