Brussels sprout stew with teriyaki

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Delicious stew with sprouts in teriyaki marinade and roasted cashew nuts




Peel the potatoes and boil them for about 25 minutes in a large amount of water with a pinch of salt.
Meanwhile, halve the sprouts and boil them in water for 6 minutes and drain in a colander. Place the sprouts in a bowl and stir in the Kikkoman teriyaki marinade honey garlic.
Drain the potatoes and mash them together with the milk into a puree. Stir the sesame oil and rice vinegar into the puree.
Lightly toast the cashew nuts in a frying pan without oil and let them cool on a plate. Do you have an air fryer? Then you can also easily roast cashew nuts in the airfryer.
Heat a little oil in (same) pan and fry the onion rings for 3 minutes. Add the sprouts and stir fry for 4 minutes.
Toss the Brussels sprouts and onion into the mash in a few large scoops, don’t mix it all up. Place the Brussels sprouts stew in a bowl and sprinkle with the cashew nuts.
If you would like a piece of meat with it, I can recommend cutting a (vegetarian) smoked sausage into slices and frying it in a pan with a tablespoon of Kikkoman teriyaki marinade honey garlic for 5 minutes.
Brussels sprout stew with teriyaki

Source: Leukerecepten by leukerecepten-nl.
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