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Brussels Sprouts fry
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5 from 60 votes
5 from 60 votes
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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dishes, vegetables, vegetarian
Cuisine: German Recipes
Keyword: Gluten Free Recipes
Servings: 2
Calories: 539kcal
Author: Thomas Sixt
Mashed Potatoes
  • 300 g potatoes I use a floury cooking variety.
  • 100 ml cream or soy cream
  • 25-50 g Butter
  • salt
  • pepper
  • nutmeg
Brussels Sprouts
  • 500 g Brussels sprouts
  • salt
  • pepper
  • 2 pinches Cayenne pepper
  • 2 pinches nutmeg
  • 3 tbs rapeseed oil or sun flower oil
  • 40 g Butter
  • 1-2 tsp truffle oil
  • some saffron threads my secret ingredient!
  • 1 bunch rungs chervil harmonises with truffle oil
  • Peel Brussels sprouts: Cut the style with a vegetable knife and remove the outer leaves. Cut the cabbage florets in half.
    Schälen von Rosenkohl
  • 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.
    Rosenkohl blanchieren
  • Heat a pan with a good 3EL rapeseed oil. Pour the cabbage sprouts into the hot pan. Add the butter.
  • Turn the cabbage florets into the pan so that the flat side of the cut half lies on the bottom of the pan.
  • Roast the florets vigorously. The florets may take on a strong brown roasting colour.
    Rosenkohl braten
  • 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!
    Rosenkohl braten