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: 2
Calories: 539kcal
Ingredients
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
Decoration
- 1-2 tsp truffle oil
- some saffron threads my secret ingredient!
- 1 bunch rungs chervil harmonises with truffle oil
Instructions
- 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!
