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- 2 packages x brussels sprouts - halfed
- 4 middle sized tspn potatoes - cubed
- 2 x carrots - cubed
- 2 tspn caraway seeds
- 1 tspn nutmeg
- 1 tspn hot curry powder
- 1 tspn tumeric powder
- 1/2 - 1 tspn cayenne pepper
- 1-2 tspn indian smoked paprika or 1 tsp liquid smoke
- 1 tspn seasalt
- 1/2 cup sunflower seeds
Start to prepare your veggies.
Add the veggies into a big pot and fill up with veggie stock until slightly covered. You also can use water and add 3 veggie stock cubes to it. Add all spices and bring it slowly to the boil – then turn down the heat to minimum and let it slightly simmer until the veggies are done. When done turn off the heat and let it rest until luke warm. Process with your hand food processor until smooth and creamy.
Have a taste and if necessary, reseason with salt.
Roast a cup of raw sunflower seeds without any oil in a frying pan until golden brown
Plate up, sprinkle with the seeds, serve with fresh bread of your choice and ENJOY