Stamppot Brussels sprouts, I don't make that often. Actually, it's a bit of a shame to smash those beautiful mini charcoal. But the content of this package makes me curious.

There are 2 parsnips in it, a piece of cauliflower, a golden net, red onion and some sprigs of thyme and bay leaves. Interesting combination of vegetables. Parsnips I usually do not buy so fast, frankly I do not like the sweet taste.

The potatoes and parsnip need to cook the longest. According to the recipe in a saucepan water together with bay leaves and 2 vegetable broth cubes. No, I'm not gonna do that! In the pressure cooker, the taste is much better preserved. I put the bay leaves between the cubes of potato and half a stock cube seems enough to me, so I crumble it all over.

The Brussels sprouts and cauliflower that had to be added later, I first stirred in the snack pan and then cooked with as little water as possible until tender. In the pressure cooker they are quickly overcooked, hence. To get some extra flavor I also add 2 bay leaves and a piece of the broth cube.

The mash can be creamy and flavored with sour cream, a tablespoon of white wine vinegar and curry powder. Well with ordinary vinegar it became fine and instead of curry powder I used some masala. Not too much, didn't think it should dominate too much. I sprinkled this over the Brussels sprouts and cauliflower before mashing. Seemed a little easier to spread.


Meanwhile, the chopped onions could also be fried. According to the recipe 3 minutes, but at that time I still had them all glassy. When the chopped thyme leaves and the apple went there, it smelled delicious. This got really good.

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