Brussels Sprouts Puree with Melted Onions

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Brussels Sprouts Puree with Melted Onions

Instructions

Peel and dice the potatoes. Rinse the Brussels sprouts in a colander under water. Braise both with the caraway seeds in 20 g of heated butter. Top up with broth and cook, covered, over a mild heat for 20 minutes.
In the meantime, peel the onions, cut into rings and sauté in 20 g butter for about 5-10 minutes until translucent. Drain the Brussels sprouts and potatoes.
Let the milk get hot with salt, pepper and nutmeg. Add the potatoes and Brussels sprouts and mash well with a potato masher. Serve the puree garnished with the melted onions.
Kasseler goes very well with it.

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