John Myers
Mashed Potatoes and Brussels Sprouts in Gorgonzola Cream Sauce
The perfect mashed potatoes and brussels sprouts in gorgonzola cream sauce recipe with a picture and simple step-by-step instructions.
- 1,5 Kg Potatoes
- 1 Kg Cauliflower
- 500 g Minced meat
- 1 Onion
- 1 Clove of garlic
- 1 Egg
- 200 g Gorgonzola
- Bread flour
- 1 tsp Mustard
- 1 tsp Tomato paste
- 1 Shot Milk
- 1 shot White wine
- 1 tbsp Butter
- Salt
- Pepper from the grinder
- Chili powder
- Paprika powder
- Nutmeg
- Roasted onions
- Peel the potatoes, cut them into small pieces and cook them in vegetable stock.
- Clean the Brussels sprouts and cook them in salted water.
- Peel and finely dice the onion and garlic.
- Put the minced meat in a bowl, add the onion, garlic, the egg, breadcrumbs, mustard, tomato paste, salt, pepper, chilli powder and paprika powder, mix everything well, form meatballs and fry them in the hot oil until browned on all sides.
- Drain the Brussels sprouts, add the cream, wine and Gorgonzola to the Brussels sprouts, melt the cheese at a low temperature and season with salt, pepper and nutmeg.
- Drain the potatoes, add butter and milk, and use a potato masher to mash them, season with salt and nutmeg, sprinkle with roasted onions and serve with the meatballs and Brussels sprouts.
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