Brussels Sprouts – Potato – Puree
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), (floury)
- 500 g Brussels sprouts
- 4 stalk / s marjoram
- 150 g butter
- 200 g sweet cream
- Nutmeg, freshly grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Tip:
- If you want to soften the bitter taste of the Brussels sprouts, add a lump of sugar to the cooking water!
- Peel the potatoes and cut into small pieces. Clean the Brussels sprouts and cook them with the potatoes in boiling salted water for 20-25 minutes.
- In the meantime, wash the marjoram stalks, shake them dry and pluck the leaves off. Heat 50 g butter with the cream until the butter has melted.
- Drain the vegetables and place in a large bowl. Add the hot cream and butter mixture and mash not too finely with a potato masher, fold in the pulled marjoram leaves. Season with salt, pepper and nutmeg.
- Melt the remaining butter in a small pan over medium heat and heat slowly until golden brown; serve with the puree.
- It goes well with (Nuremberg) sausages but also pork loin or fillets.
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