OTHER LANGUAGES: deGerman

Roasted Brussels Sprouts with mashed Potatoes
A cooking guide with many tips from the professional chef Thomas Sixt. Roast cabbage and prepare it super tasty!
Servings Prep Time
2Portions 15Minutes
Cook Time
20 Minutes
Servings Prep Time
2Portions 15Minutes
Cook Time
20 Minutes
Ingredients
Mashed Potatoes
  • 300g potatoesI use a floury cooking variety.
  • 100ml creamor soy cream
  • 25-50g Butter
  • salt
  • pepper
  • nutmeg
Brussels Sprouts
  • 500g Brussels sprouts
  • salt
  • pepper
  • 2pinches Cayenne pepper
  • 2pinches nutmeg
  • 3tbs rapeseed oilor sun flower oil
  • 40g Butter
Decoration
  • 1-2tsp truffle oil
  • some saffron threadsmy secret ingredient!
  • 1bunch rungschervil harmonises with truffle oil
Instructions
  1. Peel Brussels sprouts: Cut the style with a vegetable knife and remove the outer leaves. Cut the cabbage florets in half.
  2. Bring a pot to the boil with 1 litre of water and a teaspoon of salt. Add the cabbage florets to the boiling water and cook for about 5 minutes. Then drain the cabbage in a sieve and dip briefly in cold ice water. The green colour is thus retained. Remove from the ice water and drain well again.
  3. Heat a pan with a good 3EL rapeseed oil. Pour the cabbage sprouts into the hot pan. Add the butter.
  4. Turn the cabbage florets into the pan so that the flat side of the cut half lies on the bottom of the pan.
  5. Roast the florets vigorously. The florets may take on a strong brown roasting colour.
  6. Arrange the cabbage florets on the heated plate together with the mashed potatoes. Garnish with a few sprouts or saffron threads and some truffle oil. Enjoy your meal!
Recipe Notes

7. Calories and Nutritional Values at a Glance

Nutrition Facts
Roasted Brussels Sprouts with mashed Potatoes
Amount Per Serving
Calories 539 Calories from Fat 468
% Daily Value*
Total Fat 52g 80%
Saturated Fat 31g 155%
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Cholesterol 157mg 52%
Sodium 686mg 29%
Potassium 503mg 14%
Total Carbohydrates 15g 5%
Dietary Fiber 5g 20%
Sugars 5g
Protein 4g 8%
Vitamin A 43%
Vitamin C 111%
Calcium 9%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

8.More Ideas for your Vegetable Kitchen

Peas
Beans
Asparagus
Spinach
Red Cabbage
Oven Vegetables
Vegetable Pan
Ratatouille

OTHER LANGUAGES: deGerman