Brussels sprout and parsnip mash without potatoes

Ingredients for 4 servings:

• 600 g Brussels sprouts, cleaned
• 50 g parsnip(s)
• 1 m.-sized onion(s)
• 200 g crème fraîche
• 100 ml milk
• 20 g butter
• 1 tbsp olive oil
• 3 tsp horseradish, from the jar
• salt and pepper
• e.g. nutmeg, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Clean the Brussels sprouts and cook in boiling salted water for 5 minutes. Once cooked, drain the sprouts, rinse in cold water, and let them drain. Peel the onion and finely dice. Clean and slice the parsnips. Heat the butter and oil in a saucepan and sauté the onions and parsnips. Then stir in the crème fraîche and milk. Cover and simmer gently for about 5 minutes. Add the Brussels sprouts and simmer for another 5-10 minutes. Roughly mash the Brussels sprouts with a potato masher and season with salt, pepper, nutmeg, and horseradish. This mashed Brussels sprouts goes perfectly with fish.