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.

Vegetarian Healthy Quick Stew Brussels Sprouts

Estimated Nutrition

Calories

246.3

kcal / serving

492.6 kcal total

Carbs

20.1g

per serving

40.2 g total

Fat

14.3g

per serving

28.5 g total

Protein

9.9g

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Cornflour

CondimentsSauces

tbsp

Tomato Puré

Dairy

piece

Egg

free-range, soft-boiled, peeled

Fruits

0.5

piece

Lime

juice only

Liquids

100

Vegetable Stock

hot

NutsSeeds

handful

Flat leaf Parsley

fresh

handful

Coriander

fresh, chopped

OilsFats

tbsp

Olive Oil

Vegetables

100

Brussels Sprout

chopped

Sweet Potato

piece

Leek

baby leeks, chopped

Method

Transfer the stew to a bowl and top with herbs and soft-boiled eggs.

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.

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