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Slow Cooked Brussels Sprouts and Leek Stew with Soft-Boiled Eggs

A vegetarian stew featuring sautéed Brussels sprouts, sweet potato, and leeks, served with fresh herbs and soft-boiled eggs.

VegetarianHealthyQuickStewBrussels Sprouts

Estimated Nutrition

Per Serving Total
Calories 246.3 kcals 492.6 kcals
Carbohydrates 20.1 grams 40.2 grams
Fat 14.3 grams 28.5 grams
Protein 9.9 grams 19.8 grams
Cook Time
15 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
tsp
Cornflour
CondimentsSauces
1
tbsp
Tomato Purée
Dairy
2
piece
Egg
free-range, soft-boiled, peeled
Fruits
0.5
piece
Lime
juice only
Liquids
100
ml
Vegetable Stock
hot
NutsSeeds
1
handful
Flat leaf Parsley
fresh
1
handful
Coriander
fresh, chopped
OilsFats
1
tbsp
Olive Oil
Vegetables
100
g
Brussels Sprouts
chopped
75
g
Sweet Potato
2
piece
Leek
baby leeks, chopped

Steps

  • Heat oil in a frying pan over medium heat and sauté Brussels sprouts, sweet potato, and leeks for five minutes.
  • Stir in the lime juice and 100ml of hot vegetable stock.
  • Mix cornflour with water to form a paste and add it to the pan with tomato purée, cooking for three minutes.
  • Transfer the stew to a bowl and top with herbs and soft-boiled eggs.