Potato Brussels Sprout Mash

Ingredients

• 1 large onion
• 1 Parsnip
• 600 g mostly waxy potatoes
• Salt
• 400 g Brussels sprouts
• 40 g Pecorino cheese
• 3 tsp butter
• nutmeg
• 1 tbsp Rapeseed Oil
• Pepper

Instructions

1. 1.

   Peel the onion and cut it into strips. Peel the parsnip and potatoes, then dice both into 2–3 cm cubes. Boil the onion, parsnip, and potatoes in salted water for about 15 minutes until just tender.

2. 2.

   Meanwhile wash and trim the Brussels sprouts, cutting a cross on the stem of each. Cook them in boiling salted water for about 10 minutes until soft.

3. 3.

   Grate the Pecorino cheese. Drain the potato mixture and set aside one‑third to cool. Put the remaining potatoes with the drained Brussels sprouts into a pot. Add butter and Pecorino, then mash everything roughly with a potato masher. Season with salt and freshly grated nutmeg, keeping warm.

4. 4.

   Heat oil in a pan and sauté the remaining vegetables for 3–5 minutes until crisp. Season with salt, pepper, and fresh nutmeg. Serve on top of the potato Brussels sprout mash.