John Myers
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Potatoes: Brussels Sprouts Mashed Potatoes on Parsley Root Foam
The perfect potatoes: brussels sprouts mashed potatoes on parsley root foam recipe with a picture and simple step-by-step instructions.
The puree
- 150 g Leavened Brussels sprouts
- 2 tablespoon Neutral oil
- 10 g Butter
- 3 piece Floury potatoes
- 1 piece Clove of garlic
- 50 ml Cream
- 20 g Butter
- Salt
The parsley root foam
- 1 piece Parsley root small
- 0,5 piece Onion
- 2 tablespoon Neutral oil
- 1 tablespoon Grained vegetable broth *
- 50 ml Cream
- Water
- Salt and pepper
The puree
- Halve the cleaned Brussels sprouts and then cut into strips. Heat the oil in a pan and fry the Brussels sprouts in it. It shouldn’t be too brown before the butter is added. Now add the butter and continue to fry, stirring, until the strips have turned a nice color.
- Peel the potatoes and garlic and do not cut into pieces. Boil in unsalted water until soft. Drain and return to the pot. Add the slightly warmed cream, butter and salt and use the potato masher to chop everything up nicely.
- Finally add the roasted Brussels sprouts and mix well. Season to taste with salt.
The sauce
- Peel the parsley root and onion, dice half an onion (or a small one) and cut the root into small pieces. Heat the oil in a saucepan and fry the diced roots and onions while stirring. Pour in water, close the lid, lower the temperature and let the remaining heat soften the vegetables.
- Put everything in a tall container, pour in the cream and puree finely with the magic wand. The result is a creamy, slightly fluffy sauce. Now heat the whole thing again – do not boil. Season to taste with salt and pepper.
The finish
- Put a few spoons of the sauce on preheated plates and serve the puree on top.
- A fine vegetarian dish without meat. Here, however, it was served with a herb neck steak. Meat: herb and pork steaks
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