Brussels Sprouts Mashed Potatoes with Mushrooms

In the meantime, clean the Brussels sprouts, blanch them in salted water for five minutes, add them to the potatoes and simmer for another five minutes. Finally, pour off the cooking water, blend the potatoes and Brussels sprouts in a hand mixer, adding the boiling hot milk gradually until the consistency of the puree is right. Finally, fold in the butter, season with cayenne pepper, nutmeg, salt and chervil or parsley.

Clean the mushrooms and cut them into slices. Finely dice the onion, sauté in a little butter in a large frying pan. Finely dice the bacon and fry it, then add the mushrooms and the whipped cream. Season sparingly with salt, season generously with pepper. Goes wonderfully with the purple Brussels sprouts and mashed potatoes! Tip: It’s worth making more of this fabulous puree on the spot, by the way. Thin what’s left with clear soup to the desired consistency: this creates a creamy soup – it still gets crunchy croutons as a garnish and is sprinkled with herbs.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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