Summary

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

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Instructions

1. Tip:
2. If you want to soften the bitter taste of the Brussels sprouts, add a lump of sugar to the cooking water!
3. 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.
4. 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.
5. 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.
6. Melt the remaining butter in a small pan over medium heat and heat slowly until golden brown; serve with the puree.
7. It goes well with (Nuremberg) sausages but also pork loin or fillets.