John Myers
Ingredients for 1 servings:
- 250 g Brussels sprouts, fresh
- 160 g potatoes
- 100 ml coconut milk
- 40 g hazelnut butter
- 100 ml water
- 10 g coconut oil
- ¼ tsp salt
- Salt and pepper, freshly ground
- some parsley
- some carrot(s), freshly grated
Instructions
Working time approx. 12 minutes; Cooking/baking time approx. 23 minutes; Total time approx. 35 minutes
Vegan
Remove any bad leaves from the Brussels sprouts and cut into 3 or 4 slices, depending on their size. Peel the potatoes and cut into small cubes (approx. 1.5 x 1.5 to 2 x 2 cm). Heat the coconut oil in a pan, add the Brussels sprouts and potatoes, and fry. This takes about 6-8 minutes. Both can take on a little color. Add the water, coconut milk, and salt, mix, and bring back to a boil. Cover and simmer for about 10 minutes, then stir in the hazelnut butter and simmer with the lid on for another 5 minutes. Taste to see if everything is cooked. Both should still have a bit of a bite. If in doubt, cook a little longer. Season to taste with salt and freshly ground pepper. Place on a plate or in a bowl and garnish with parsley and grated carrots.
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