1 kg Ardo Brussels sprouts 300 g Ardo beetroot bacon 100 g Ardo Shallot 1.5 kg soft-cooking potatoes 150 g butter or margarine 200 ml milk 1 egg yolk 100 g hazelnuts pepper, salt, nutmeg
Allergens
Egg, Milk, Nuts
Preparation
Cook the potatoes until cooked through and mash.
Defrost the Brussels sprouts and pass them briefly through the cutter.
Sauté the Brussels sprouts and shallots in butter.
Season with salt, pepper and nutmeg and mix into the mashed potatoes.
Finish off the mashed potatoes with the rest of the butter, milk and yolk.
Season with salt, pepper and nutmeg.
Bake the beetroot bacon in the oven, as indicated on the packaging.
Finish off with the beetroot bacon and broken hazelnuts.
