John Myers
Contents
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Ingredients
- 250 g Potatoes, boiling floury
- Salt
- 200 g Cauliflower
- 75 ml Buttermilk
- 1 tsp Olive oil
- 75 g Sour cream
- 25 g Goat cream cheese, 45% in dry matter
- 75 ml Vegetable broth
- Pepper
- Grated nutmeg
- Paprika powder for dusting
Instructions
- Peel the potatoes, cut into cubes and cook in salted boiling water for about 20 minutes. Wash and clean Brussels sprouts and cook in salted boiling water for 18-20 minutes.
- Mix the buttermilk, olive oil and 25 g sour cream until smooth, season with salt.
- Drain the potatoes and let them evaporate a little. Mix the broth with 50 g sour cream, add to the hot potatoes and mash. Season to taste with salt, pepper and nutmeg.
- Drain the Brussels sprouts, return them to the saucepan, season with salt, pepper and nutmeg. Place the Brussels sprouts and potatoes in a bowl, sprinkle with crumbled goat cheese, drizzle with buttermilk mixture and serve dusted with paprika.
- Mixed green salad tastes good with it.
- Tip 6: If you can't do without meat, you can serve fried minute schnitzel or sausages.
Nutrition
Serving: 100gCalories: 115kcalCarbohydrates: 2.5gProtein: 2.1gFat: 10.7g
