Polenta with stew - post
Recipe for Polenta with Brussels Sprouts Stew (Vegan)
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Number of servings: 4
Polenta with Brussels sprouts stew is a delicious, hearty dish that is perfect for fasting days. This recipe combines traditional flavors with healthy ingredients, bringing a comforting and flavorful meal to your table.
A brief history of the recipe
Polenta is a staple food in many cultures and is often associated with the joy of family meals. Stews, on the other hand, are dishes that have evolved over time, with each region having its own interpretation. In this recipe, Brussels sprouts add a modern and healthy touch, being rich in vitamins and minerals.
Ingredients
- 400 g Brussels sprouts
- 3-4 medium potatoes
- 2 large onions
- 1/2 red bell pepper
- 4-5 tablespoons olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon Delikat (or other preferred seasoning)
- 1 tablespoon flour
- 1 cup soy milk (or cream, if not vegan)
- Salt, to taste
- Chopped fresh parsley, for garnish
Necessary utensils
- A deep frying pan or pot
- A knife and cutting board
- A wooden spoon
- A grater or blender (optional, for sauce homogenization)
Step by step
1. Preparing the ingredients
Start by peeling the onion and bell pepper. Chop the onion finely and dice the red bell pepper. This step is essential for allowing the flavors to blend well during sautéing.
2. Sautéing the vegetables
In a deep frying pan, add the olive oil and let it heat up. Add the chopped onion and red bell pepper. Sauté over medium heat for 5-7 minutes until the onion becomes translucent and soft. This will help develop the base flavors of the stew.
3. Adding the spices
When the onion is sautéed, add the sweet paprika and mix well. This will add a hint of color and pleasant flavor to the dish.
4. Preparing the main vegetables
Peel the potatoes and cut them into cubes. Add them to the pan, mixing well to coat them with oil and spices. Then, cut the Brussels sprouts in half (or quarters if they are larger) and add them to the pan as well.
5. Boiling
Add 1-2 cups of water (or enough to cover the vegetables) and let the mixture boil over medium heat, covered, for 20-25 minutes, or until the potatoes are tender.
6. Preparing the sauce
In a separate bowl, mix the flour with the soy milk, ensuring there are no lumps. If you prefer a smoother texture, you can use a blender to homogenize. When the vegetables are almost done, add this mixture to the pan and mix well.
7. Finalizing the dish
Let the stew boil for another 2-3 minutes, then add salt and Delikat to taste. Finally, sprinkle chopped fresh parsley on top for an extra touch of freshness.
Serving
Warm polenta is perfect to accompany this savory stew. You can prepare plain polenta or, if you want to indulge, you can add vegan cheese or soy cream. A fresh cabbage or carrot salad would bring a delicious contrast and a crunchy note.
Useful tips
- Variations: You can replace Brussels sprouts with other seasonal vegetables, such as carrots or zucchini, to diversify the recipe.
- For a more intense flavor: Add a bit of sautéed garlic along with the onion.
- Thickening: If you want a thicker sauce, you can add more flour or let the stew simmer longer to reduce the liquid.
Frequently asked questions
- *Can I substitute soy milk with another type of milk?* Yes, you can use almond or coconut milk, depending on your preferences.
- *What other side dishes can I serve with this dish?* Polenta is ideal, but you can also opt for rice or quinoa.
- *Is this dish good for children?* Absolutely! It is full of vegetables and has a pleasant texture, making it an excellent choice for a healthy meal.
Calories and nutritional benefits
This polenta with stew recipe is rich in vitamins and minerals thanks to the vegetables. Brussels sprouts are an excellent source of vitamins C, K, and fiber, while potatoes provide healthy carbohydrates. A serving contains approximately 320 calories, making it a satisfying choice for a fasting meal.
Personal note: I fondly remember the moments spent with family at Sunday meals, when everyone brought a special recipe. This polenta with Brussels sprouts stew is a tribute to those beautiful days. I hope it brings you joy at the table too!
Enjoy this simple yet flavorful recipe and share it with your loved ones!
Ingredients: 400 g Brussels sprouts, 3-4 potatoes, 2 onions, 1/2 red bell pepper, salt, fresh parsley, 1 tablespoon of flour, 1 cup of soy milk (or sour cream if not fasting, or milk), 1 teaspoon of seasoning, 4-5 tablespoons of olive oil.
