Brussels sprouts mince pan with apple-potato puree
very easy
45 mins
45 mins
Ingredients
- 600 g Brussels sprouts
- 7-10 Tbsp Salt
- 1 kg Potatoes
- 4 Apples, e.g. Elstar (à approx. 150 g)
- 2 large onions
- 4 TABLESPOONS Oil
- 650 g mixed minced meat
- 2 TEASPOONS dried marjoram
- 100 g Whipped cream
- 250 ml Vegetable broth
- 7-10 Tbsp grated zest of 1 organic lemon
- 7-10 Tbsp Pepper
- 2-3 TABLESPOONS Lemon juice
- 200 ml Milk
- 2 TABLESPOONS Butter
- 7-10 Tbsp grated nutmeg
Directions
- 1
Clean and wash the Brussels sprouts, cut the stems crosswise. Cut larger cabbages in half. Cook in boiling salted water for about 8 minutes. Drain, rinse with cold water and let drain. Peel, wash and chop the potatoes. Peel 3 apples, quarter them, remove seeds and cut into pieces. Cook potatoes and apples in boiling salted water for about 20 minutes
- 2
Peel and chop 1 onion. Heat 2 tablespoons of oil in a large frying pan and fry the minced meat until crumbly. Add the Brussels sprouts and fry for about 5 minutes, turning frequently. Add onion and marjoram and fry briefly. Add cream and stock. Add lemon zest, bring to the boil and simmer for 2-3 minutes, season to taste with salt, pepper and lemon juice
- 3
Wash 1 apple, quarter and core it and cut it into pieces. Peel 1 onion and cut into rings. Heat 2 tablespoons of oil in a frying pan. Fry the onion rings in it. Add the apple pieces, fry them and season with salt and pepper. Drain the potatoes and let them evaporate briefly. Add milk and butter, season with salt and nutmeg, mash to a puree. Season to taste once again. Arrange the chopping pan and the puree, spread the apple and onion mixture on the puree
Nutrition Facts
930 kcal
55 g
58 g
45 g
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