If you like potatoes and Brussels Sprouts than the Potato Brussels Sprout Puree is a great dish for you.
It is a wonderful side dish for fried meats such as pork, beef, fish or chicken. A very easy German dish. Try it out and let us know how you like it! Happy Cooking!
800 g potatoes such as Russet
40 g almonds, sliced
700 g Brussels sprouts
2 tbsp dried tomatoes in oil (optional)
150 ml milk
40 g butter
60 g Parmesan cheese, grated (optional)
fresh pepper, salt to taste
– Peel potatoes, cut in smaller pieces.
– Boil for 25-30 minutes in water with some salt or until soft.
– Roast the almond slices in a pan without any butter or oil.
– Chop the dried tomatoes coarsely.
– Clean and prepare Brussels sprouts; boil them in water with a dash of salt for 8-10 minutes or until soft.
– Drain Brussels sprouts, place for 2 seconds in cold water, let cool off, then chop coarsely.
– Add milk, butter and chopped dried tomatoes in a pan; bring to a boil.
– Combine potatoes with milk, puree until smooth.
– Add Brussels Sprouts to mashed potatoes and re-heat it, mix in Parmesan cheese,
– Spice with salt and pepper to taste.
– Sprinkle almonds on top and serve hot.
What are floury potatoes? Are they red, yellow, Yukon; I’m really not familiar with the term floury. I would also like to know what almond leaves are and where I can buy them. Please tell me if I can assume that dried tomatoes in oil are sun dried tomatoes in oil.
I’m excited to try this recipe and am enjoying your web site, however sometimes I get a little confused by your different ingredients.
floury or mealy potatoes are soft and can be easily mashed.
almond leaves are flaked almonds (that would be the right word).
yes, sun dried tomatoes