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🍽️ Creamy Mash of Potatoes and Brussels Sprouts

253 kcal · 30 min · 4 servings

Creamy Mash of Potatoes and Brussels Sprouts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the onion and cut it into thin strips.
  2. 2. Peel the parsnip and the potatoes.
  3. 3. Cut the parsnip and the potatoes into cubes of about 2 to 3 centimeters in size.
  4. 4. Put the onion, parsnip, and potatoes into a pot with salted water.
  5. 5. Cook the vegetables for about 15 minutes until they are still slightly firm to the bite.
  6. 6. Wash the Brussels sprouts under running water.
  7. 7. Remove the outer wilted leaves and the hard stem at the bottom.
  8. 8. Cut a small cross into the trimmed stem.
  9. 9. Cook the prepared Brussels sprouts in boiling salted water for about 10 minutes until soft.
  10. 10. Grate the Pecorino cheese finely.
  11. 11. Drain the cooked potato vegetable mixture.
  12. 12. Take out about one third of the mixture and set it aside to cool down.
  13. 13. Put the remaining part of the potato vegetable mixture together with the drained Brussels sprouts into a pot.
  14. 14. Add butter and the grated Pecorino cheese.
  15. 15. Mash the ingredients roughly with a potato masher.
  16. 16. Season the mash with salt and freshly grated nutmeg.
  17. 17. Keep the mash warm.
  18. 18. Heat oil in a pan.
  19. 19. Fry the remaining set-aside vegetables for 3 to 5 minutes over high heat.
  20. 20. Season the fried vegetables with salt, pepper, and freshly grated nutmeg.
  21. 21. Place the fried vegetables on top of the potato Brussels sprout mash.
  22. 22. Serve the dish immediately.

Nutrition per serving