Horseradish mashed potatoes with chicken filet in bacon coat and Brussels sprouts

Name: Horseradish mashed potatoes with chicken filet in bacon coat and Brussels sprouts
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 800 g Brussels sprouts; 4 Chicken filet (approx. 150 g each); 4 discs Bacon; 2–3 cm fresh horseradish; 200 ml Milk; 50 g + 1 tablespoon butter; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp freshly grated nutmeg

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
800 g Brussels sprouts
4 Chicken filet (approx. 150 g each)
4 discs Bacon
2–3 cm fresh horseradish
200 ml Milk
50 g + 1 tablespoon butter
2 TABLESPOONS Sunflower oil
7-10 Tbsp freshly grated nutmeg

Directions

1
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Clean and wash the Brussels sprouts and cook in boiling salted water for about 15 minutes. Wash the meat, dab dry, season with salt and wrap 1 slice of bacon around each
2
Peel and grate the horseradish. Bring milk, 50 g butter and horseradish to the boil, except for a little bit for sprinkling
3
Heat the oil in a pan. Fry the meat for approx. 10 minutes, turning. Pour the Brussels sprouts in a sieve. Melt 1 tbsp. butter in a saucepan. Add the sprouts and turn in. Season to taste with salt and nutmeg
4
Drain the potatoes, add milk butter to the potatoes and mash with a potato masher until mashed. Arrange on plates and sprinkle with horseradish