John Myers
Potato and Brussels Sprouts Puree
The perfect potato and brussels sprouts puree recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- 500 g Brussels sprouts
- 2 Garlic cloves, finely chopped
- Milk
- Butter
- 2 tbsp Oil
- Nutmeg, freshly grated
- Salt
- Black pepper from the mill
- Clean the Brussels sprouts, cut in half and cut into fine strips. Peel the potatoes, cut them into pieces and cook them in sufficient salted water.
- In the meantime, heat the oil in a pan and fry the Brussels sprouts together with the garlic, so that toasted aromas develop. Add a good trick of butter, let it melt and toss the Brussels sprouts in it and then season with salt and pepper.
- Drain the potatoes, allow them to evaporate well and pass them through the potato press. Then put the mixture back into the saucepan, together with some milk and a good trick of butter. Then put it back on the warm stove and mix well with a wooden spoon and season with salt and nutmeg and finally fold in the fried Brussels sprouts and then serve.
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