Summary

Ingredients

• 600 g potato (s)
• 600 g Brussels sprouts (frozen)
• 1 teaspoon caraway seeds
• 40 g butter
• 1 liter vegetable stock
• 400 g onion (s), red
• 300 ml milk
• salt
• pepper
• nutmeg

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Instructions

1. 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.
2. 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.
3. 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.
4. Kasseler goes very well with it.