← All recipes

🍽️ Crispy Potato and Brussels Sprout Pan with Goose Roast

414 kcal · 30 min · 4 servings

Ingredients

• 500 g Brussels sprouts
• salt
• 300 g cooked goose meat (e.g. from goose roast)
• 600 g cooked waxy potatoes
• 1 onion
• 15 g butter (1 tbsp)
• 2 sprigs parsley
• pepper
• nutmeg
• 1 pinch ground caraway

Instructions

1. 1. Wash the Brussels sprouts thoroughly.
2. 2. Remove the outer, wilted leaves.
3. 3. Halve each Brussels sprout.
4. 4. Bring water to a boil in a pot and add some salt.
5. 5. Boil the Brussels sprouts for about 5 minutes.
6. 6. Drain the water.
7. 7. Rinse the Brussels sprouts briefly under cold water to stop the cooking process.
8. 8. Let the Brussels sprouts drain well in a colander.
9. 9. Remove the crispy skin from the goose meat.
10. 10. Cut the meat into bite-sized pieces or shred it into fibers.
11. 11. Peel the potatoes.
12. 12. Slice the potatoes into thin rounds.
13. 13. Peel the onion.
14. 14. Dice the onion very finely.
15. 15. Melt the butter in a large pan.
16. 16. Sauté the onions over medium heat until they are translucent.
17. 17. Push the onions to the side of the pan.
18. 18. Place the potato slices in the center of the pan.
19. 19. Fry the potatoes for about 5 minutes until golden brown.
20. 20. Turn the potatoes only occasionally so they do not fall apart.
21. 21. Add the drained Brussels sprouts to the pan.
22. 22. Mix the Brussels sprouts thoroughly with the onions and potatoes.
23. 23. Continue frying the mixture for 3 to 4 minutes.
24. 24. Add the prepared goose meat pieces.
25. 25. Heat the meat thoroughly in the pan.
26. 26. Wash the parsley.
27. 27. Shake the parsley dry.
28. 28. Finely chop the parsley leaves.
29. 29. Fold the parsley into the finished dish.
30. 30. Season everything generously with salt.
31. 31. Season everything generously with pepper.
32. 32. Grate some fresh nutmeg freshly over it.
33. 33. Season everything generously with cumin.

Nutrition per serving

• kcal: 414
• Protein: 53 g · Fett/Fat: 9 g · Carbs: 27 g