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Cream of Brussels Sprouts and Potatoes
Cream of Brussels Sprouts and Potatoes

lectura de 1 min

Cream of Brussels Sprouts and Potatoes

 

You can use up your leftover potatoes and Brussels sprouts or boil up some unused ones; either way, you will have a delicious dinner. Don't forget to get that creamy texture by adding butter and grated parmesan.
*Inspired by Grundig's Respect Food Campaign in partnership with Food for Soul.

Cream of Brussels Sprouts and Potatoes_1920x600
Cream of Brussels Sprouts and Potatoes_375x600

TYPE

CHEFS SPECIAL

LEVEL

EASY

TOTAL TIME

40 MIN.

Ingredients

FOR 4 PERSONS

  • 300g Brussels sprouts
  • 300g medium potatoes
  • 20g butter
  • Finely grated parmesan cheese, as required
  • Black pepper, as required

Method

  1. Peel and cut the potatoes into small pieces.
  2. Transfer the chopped potatoes into a saucepan with water and cook for about 15 minutes.
  3. Remove it from heat and add Brussels sprouts.
  4. Blend the vegetables, using an immersion blender, with a little of the cooking water until a smooth cream is obtained.
  5. Add a knob of butter and stir, then serve accompanied with grated parmesan and black pepper.

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