Sprout stew with beetroot bacon and hazelnuts


Serve 10

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


Egg, Milk, Nuts


  1. Cook the potatoes until cooked through and mash.
  2. Defrost the Brussels sprouts and pass them briefly through the cutter.
  3. Sauté the Brussels sprouts and shallots in butter.
  4. Season with salt, pepper and nutmeg and mix into the mashed potatoes.
  5. Finish off the mashed potatoes with the rest of the butter, milk and yolk.
  6. Season with salt, pepper and nutmeg.
  7. Bake the beetroot bacon in the oven, as indicated on the packaging.
  8. Finish off with the beetroot bacon and broken hazelnuts.


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