Ingredients: serves 4
1 3/4 lb/80 dkg brussel sprouts (may use frozen), 1 level teaspoon salt, 2-3 cloves garlic (1 heaping teaspoon garlic cream), 1/4 teaspoon ground caraway seeds, 3 medium potatoes (about 14 oz/40
dkg), 3 tablespoon cooking oil, 2 tablespoon all-purpose flour, 1 teaspoon quality paprika, 1/4 teaspoon ground black pepper, 1 heaping teaspoon marjoram
Clean the brussel sprouts, place in a pot, and fill with enough water to cover them (about 9 3/4oz/8 dl). Add salt and season with the pressed garlic (garlic cream) and caraway. Peel the potatoes and dice them into about 3/4”/2 cm cubes, add to the brussel sprouts. Bring to boil on high heat, cover,
and continue cooking on low for about 30 minutes until tender. Meanwhile, prepare a paprika roux by heating up the oil in a skillet, adding the flour and toasting it, then stir on medium heat for 1-2 minutes. Remove from heat and stir in the paprika. When it has cooled, strain in a bit of the brussel sprouts liquid and blend smooth. When both the brussel sprouts and potatoes have become tender, add the roux all at once and bring to boil for 2-3 minutes, while the liquid thickens. Should it be too thick, thin with a little water. Finally, add pepper and season with marjoram.
Words of Wisdom
You may enhance the dish with 3 1/2 oz/1 dl sour cream, as well as mild or hot Red Gold.
Preparation time: 40 minutes
Calories per serving: 245
Skill: Easy to prepare