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Brussels sprout and walnut puree

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Ingredients for 3 servings:

  • 600 g Brussels sprouts
  • 1,500 ml vegetable broth
  • 600 g potatoes
  • 2 tbsp walnut oil
  • 200 ml milk
  • 3 tbsp margarine
  • Salt
  • nutmeg
  • 2 handfuls of walnuts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegetarian simple

Cook the trimmed Brussels sprouts and peeled potato quarters in vegetable broth until soft. Then drain the broth, add the walnut oil, margarine, and milk to the sprouts and potatoes, and mash everything. Season with salt and nutmeg and serve garnished with walnuts. Tip: This also works great with frozen Brussels sprouts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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