Stew with Purple Potatoes and Blood Orange
Purple veggies are a big trend! But not only because they are so beautiful, they are also more healthy: Their dark red and purple plant pigments are powerful antioxidants which help to protect the cells against all kinds of inflammation. In this stew I packed purple potatoes and blood oranges for the extra antioxidant power.
Brussels Sprouts Stew with Purple Potato and Blood Orange
Serves 4
- 600 g purple potatoes
- 600 g brussels sprouts
- 3 onions
- 3-4 garlic cloves
- 1 fennel bulb
- 3 tbsp olive oil
- 100 g tomatoes (fresh or can)
- 700 ml vegetable broth
- Salt, pepper
- 3-4 tsp Ras el Hanout (or another spice or curry blend)
- 50 g walnuts
- 1 blood orange
Peel the potatoes and dice them. Wash brussels sprouts and cut them into halves.
Peel onions and garlic, wash the fennel and remove the dry ends. Cut all into cubes and roast with the oil in a big pot. Add the potatoes and salt a little bit. After 3-4 minutes add the tomatoes and the broth, season with salt, pepper and Ras el Hanout. Cover the pot and let it simmer for about 10 minutes. Add brussels sprouts and cook about 5 more minutes.
Chop the walnuts. Peel the orange with a sharp knife taking off the inner white skin too. Cut thin slices, divide them into halves. Garnish the stew with nuts and orange slices.
