Wednesday, 26 November 2014

Sautéed Brussels Sprouts with Mashed Parsnips

Well, this is pretty much exactly what it says on the tin. It's a very nice combination, at any rate.

I felt like having fairly solid lumps of Brussels sprout, so I cut mine in half although they were fairly large. Next time I might cut them smaller, and have the sprouts and mash more of a mixture. It's one of those things where you should just do what you like; it's all good.

4 servings
20 minute prep time

Sautéed Brussels Sprouts with Mashed Parnsips

450 grams (1 pound) parsnips
450 grams (1 pound) Brussels sprouts
2 tablespoons unsalted butter
salt & freshly ground black pepper to taste

Peel and trim the parsnips, and cut them into 1/2 cm slices. Put them in a pot with water to cover and bring them to a boil; boil until tender, about 10 to 15 minutes.

Meanwhile, trim the Brussels sprouts and cut them in halves or quarters depending on size. Heat 1 tablespoon of the butter in a large skillet, and add the Brussels sprouts and about 1 cup of water. Cook for 10 to 15 minutes, until the water is evaporated, and the Brussels sprouts brown in spots. Stir them regularly throughout this process, especially as the water evaporates and the sprouts begin to brown.

When the parsnips are cooked, drain them and mash them with the remaining butter and the salt and pepper. Scrape all the mash into the pan with the Brussels sprouts - or vice versa - and mix well. Once everybody is playing together nicely, tip the whole mess into a serving dish, and serve.

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