Summary

Ingredients

• 300 g potato (s), rouhly diced
• 500 g Brussels sprouts, cleaned, halved
• 200 ml vegetable stock
• 150 ml milk, hot
• 1 tablespoon butter
• salt
• Nutmeg, freshly grated
• 2 sprigs parsley, curled, leaves chopped

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Instructions

1. Cook the potatoes and Brussels sprouts in the vegetable stock for about 20 minutes, then drain and do not mash too finely. Gradually stir in the milk and butter until the desired firmness is achieved. Season with salt and nutmeg and serve sprinkled with parsley.
2. Fried black pudding and fried potatoes are enough.