Brussels sprouts stew

Course Main course meat
Cuisine Dutch
Servings 4 pax


  • 1 kg Potatoes
  • 200 g Brussels sprouts
  • 100 g bacon blocks
  • 1 dl Milk
  • 100 g Butter
  • 2 tblsp Mustard
  • 100 g Celeriac


  • Cook the potatoes. The best way is to cook them unpealed and peal them after the cooking. Cook the sprouts at the same time, after pealing the outer blades. Cook the celeriac in the milk. Bake the bacon blocks crispy. When the potatoes are done, cool a few minutes and peal them. To avoid burning your fingers, you can stick the potato to a fork. After pealing, mash the potatoes very fine. Blend the warm milk, celeriac and butter. When the sprouts are cooked, mash them too, but not too fine. Blend with the potato mash, add the mustard and keep warm.
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