Puree Brabant Style Recipe
Ingredients
1 pound Brussels sprouts
1 pound potatoes
5 tablespoons butter
1 onion, finely chopped
1/2 teaspoon salt
Freshly ground black pepper
Dash of nutmeg
5 tablespoons milk
Directions
Drop the Brussels sprouts into plenty of boiling, salted water and cook 10 to 12 minutes or until tender.
Peel the potatoes and cook, covered, in boiling, salted water about 20 minutes or until tender.
Meanwhile, melt 2 tablespoons butter and saute the onion until tender but do not allow it to brown.
Drain the Brussels sprouts and potatoes and mash them together.
Add the onion, remaining butter and all the other ingredients and combine thoroughly.
Peel the potatoes and cook, covered, in boiling, salted water about 20 minutes or until tender.
Meanwhile, melt 2 tablespoons butter and saute the onion until tender but do not allow it to brown.
Drain the Brussels sprouts and potatoes and mash them together.
Add the onion, remaining butter and all the other ingredients and combine thoroughly.
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