Summary

Ingredients

• 600 g potato (s)
• 300 g Brussels sprouts
• salt
• 30 g bacon, mixed
• 20 g butter or mararine
• 20 g flour
• 0.25 liter ¼ beef broth
• liters ⅛ white wine
• 0.25 liter ¼ whipped cream
• parsley
• pepper
• nutmeg
• some sugar

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Instructions

1. Peel the potatoes and cut into cubes. Cook the potatoes for 15-20 minutes. Let the Brussels sprouts cook for 10-15 minutes. In the meantime, cut the bacon into fine strips and sauté in the butter until translucent. Mix in the flour and sweat it, then deglaze with the stock, wine and cream. Cover and simmer over a mild heat for 10 minutes. Finely chop the parsley. Add the Brussels sprouts and boiled potatoes to the sauce and season with the spices.
2. Kat ham and white wine go well with this.
3. If you want, you can bake the whole thing in the oven for about 20-30 minutes at 180 degrees with cheese.