Potato Brussels Sprouts Pan with Goose Meat

Ingredients

• 500 g Brussels sprouts
• Salt
• 300 g cooked goose meat (e.g., from a goose roast)
• 600 g boiled waxy potatoes
• 1 onion
• 15 g Butter (1 tbsp)
• 2 stalks Parsley
• Pepper
• nutmeg
• 1 pinch ground cumin

Instructions

1. 1.

   Wash, trim and halve the Brussels sprouts. Boil in salted water for about 5 minutes, drain, rinse with cold water and let them dry.

2. 2.

   Meanwhile, remove skin from the goose meat and cut into pieces or shred. Peel the potatoes and slice them. Dice the onion finely. Melt butter in a pan and sauté the onions over medium heat until translucent. Push the onions to the side, add the potatoes and cook for about 5 minutes, turning occasionally, until golden brown. Add the Brussels sprouts, mix with the onions and cook for another 3–4 minutes. Add the goose meat and warm through.

3. 3.

   Wash the parsley, shake off excess water and chop the leaves. Stir in the parsley and season everything generously with salt, pepper, freshly grated nutmeg and cumin.