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!
- 300 g potatoes I use a floury cooking variety.
- 100 ml cream or soy cream
- 25-50 g Butter
- 500 g Brussels sprouts
- 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.
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.
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.
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!