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🍽️ Creamy Brussels Sprout Puree with Crispy Sesame Potatoes

538 kcal · 30 min · 4 servings

Ingredients

• 400 g potatoes (8 potatoes)
• 300 g fresh Brussels sprouts (or 200 g frozen Brussels sprouts)
• 100 ml apple juice
• salt
• white pepper
• nutmeg
• 2 tbsp rapeseed oil
• 20 g sesame (1.5 tbsp)
• 100 g cream cheese

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot.
3. 3. Cover the potatoes with a small amount of salted water.
4. 4. Cook the potatoes covered for about 20 minutes.
5. 5. Wash the fresh Brussels sprouts in the meantime.
6. 6. Remove any wilted leaves from the fresh Brussels sprouts.
7. 7. Halve the fresh Brussels sprouts.
8. 8. Let the frozen Brussels sprouts thaw.
9. 9. Place the Brussels sprouts in another pot.
10. 10. Pour the apple juice over the Brussels sprouts.
11. 11. Season the Brussels sprouts with salt and pepper.
12. 12. Grate some nutmeg over them.
13. 13. Bring the Brussels sprouts to a boil.
14. 14. Cook the Brussels sprouts covered over medium heat for about 12 minutes.
15. 15. Rinse the cooked potatoes with cold water to stop the cooking process.
16. 16. Peel the potatoes.
17. 17. Cut the potatoes into wedges.
18. 18. Heat the oil in a non-stick pan.
19. 19. Add the potato wedges to the pan.
20. 20. Season the potatoes with a little salt and sesame seeds.
21. 21. Fry the potatoes until crispy and brown, turning frequently, for 6 to 8 minutes.
22. 22. Stir the cream cheese into the Brussels sprouts.
23. 23. Puree the mixture with a hand blender.
24. 24. Add enough water to create a creamy puree.
25. 25. Season the puree with salt and pepper to taste.
26. 26. Heat the puree again.
27. 27. Serve the puree together with the sesame potatoes.

Nutrition per serving

• kcal: 538
• Protein: 18 g · Fett/Fat: 31 g · Carbs: 44 g