🍽️ Creamy Celery and Potato Mash with Crispy Brussels Sprouts

Name: Creamy Celery and Potato Mash with Crispy Brussels Sprouts
Total time: 30 min
Yield: 4 servings
Ingredients: celery root 1 pc.; potatoes, floury 500 g; milk 250 ml; water 1 L; salt pinch; Brussels sprouts, fresh 800 g; onions, yellow 1 pc.; bacon strips 150 g; apple juice, unfiltered 200 ml; sweet mustard 1 tsp; pepper, black ground pinch; butter 3 tbsp; nutmeg, ground 0.25 tsp

511 kcal · 30 min · 4 servings

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Ingredients

celery root 1 pc.
potatoes, floury 500 g
milk 250 ml
water 1 L
salt pinch
Brussels sprouts, fresh 800 g
onions, yellow 1 pc.
bacon strips 150 g
apple juice, unfiltered 200 ml
sweet mustard 1 tsp
pepper, black ground pinch
butter 3 tbsp
nutmeg, ground 0.25 tsp

Instructions

1. Peel the celery and cut it into small cubes.
2. Peel the potatoes, wash them, and cut them into cubes as well.
3. Add 250 milliliters of milk, 1 liter of water, and a pinch of salt to a large pot.
4. Heat the liquid on the highest setting until it boils.
5. Add the celery and potato cubes to the boiling water.
6. Reduce the heat to low and cook the vegetables with a lid on for about 20 minutes until tender.
7. Thoroughly wash the Brussels sprouts.
8. Trim the hard stem at the bottom thinly and remove any wilted or unsightly outer leaves.
9. Halve the Brussels sprouts if they are large.
10. Halve an onion, peel it, and dice it finely.
11. Heat a large frying pan on the highest setting.
12. Fry the bacon in it for about 3 minutes until crispy, without adding extra fat.
13. Remove the bacon from the pan and place it on a plate.
14. Add the Brussels sprouts and onion cubes to the hot pan.
15. Fry the vegetables for about 5 minutes until crispy.
16. Deglaze the vegetables with apple juice.
17. Let it simmer for about 2 minutes.
18. Stir sweet mustard into the vegetables.
19. Season to taste with salt and pepper.
20. Add the prepared bacon back to the pan with the Brussels sprouts.
21. Drain the cooked celery and potato mixture into a colander.
22. Catch at least one cup (approx. 240 ml) of the cooking water in the process.
23. Return the drained vegetables to the pot along with 3 tablespoons of butter.
24. Puree the mixture finely with an immersion blender.
25. Add the saved cooking water gradually until you reach the desired consistency.
26. Season the mash with salt, pepper, and a pinch of nutmeg.
27. Spread the celery mash onto the plates.
28. Top with the fried Brussels sprouts and bacon.
29. Enjoy your meal!

Nutrition per serving

kcal: 511
Protein: 13 g · Fett/Fat: 28 g · Carbs: 52 g