John Myers
Contents
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Ingredients
- 500 g Potatoes
- 500 g Cauliflower
- Vegetable broth
- 1 shot Milk
- 1 Butter
- 100 g Grated Emmental
- Salt
- Nutmeg
Instructions
- Peel and roughly dice the potatoes.
- Clean the Brussels sprouts and cut the stalk crosswise.
- Cook the potatoes and Brussels sprouts in the vegetable stock until cooked.
- Add the butter and milk, season with salt and nutmeg, and roughly mash everything.
- Grease the muffin tin, pour in the mashed potatoes and Brussels sprouts, sprinkle with cheese and bake at 200 ° C in the preheated oven for about 30 minutes.
- I served the potato and Brussels sprouts muffins with stuffed peppers, but they also taste good as a side dish, for example. very tasty with meatballs.
Nutrition
Serving: 100gCalories: 124kcalCarbohydrates: 13gProtein: 6.2gFat: 5g
