Brussels are another vegetables that we can cook in a thousand and one forms. And without the charm of the Mysteries of the East, but those we have in our Mediterranean diet. We can make bricks of rebozadas or elaborate a recipe of Brussels to the Ajillo cabbage. Do not stop trying these other two versions for this European vegetable. Exquisite! And also the baked choles are delicious if you accompany them with a little cheese. We propose in recipes a unique dish with these Brussels cabbage with potato puree. But a much more creamy and more flavor puree: that of cheese. Go ahead, go to the kitchen that we go with the step by step of this recipe of Brussels cabbage with potatoes and … one more surprise.
| 🚻 2 Diners | 🕘 45m | 🍵 Between | 🤯 Medium |
| Ingredients to make Brussels cabbage with potato puree: |
| 100 grams of Brussels choles 1 pinch of salt 100 milliliters of oil 1 handful of grated cheese 1 potato unit 130 milliliters of water 1 tablespoon of soy sauce 2 tablespoons of honey honey |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make Brussels cabbage with potato puree:
1. First, we enlist the ingredients of our Brussels cabbage with potato puree.
2. We cut the Brussels cabbage in half. We reserve.
3. We peel the potato and chop it. Lets cook the potatoes with a salt pizch.
4. Meanwhile, we fry the cabbage with a little oil, not excessive because later we are going to make a sauce.
5. Once the potato has been well cooked, with the help of a fork but you have pass-purés, pour the potato. You are gradually adding oil until the potato puree is creamy. Always out of fire.
6. Add a little grated cheese, now, with the fire to a minimum so that it is founded in the puree of potatoes.
7. Once the Brussels choles are fried, we leave them on paper paper to eliminate excess oil.
8. For honey sauce we take advantage of the juice that the choles have released, add the soy sauce and honey and let it reduce.
9. We set the Brussels cabbage on a bed of potato and cheese puree and accompany with a little of the soy and honey sauce above. Take advantage of Brussels with potato puree!
