Brussels sprout with cheese
Vegetarian stew with sprouts, olives and cheese.
Peel the potatoes, cut into pieces and cook until about 20 minutes. Clean the sprouts and halve the large sprouts.
Boil the sprouts in approx. 5 min. Until al dente. Halve the olives. Warm the milk in the microwave. Drain the potatoes.
Stamp the potatoes with the warm milk and butter to a smooth puree. Stir the sprouts, olives and cheese through the stew and warm well.
Season the stew with nutmeg, pepper and salt.
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