Brussels sprouts with goat's cheese and olives

Name: Brussels sprouts with goat's cheese and olives
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg something crumbly potatoes; 2 bags cleaned sprouts a 350 g; 3 el extra virgin olive oil; 1 toe garlic pressed; 200 g soft goat cheese eg Bettine Blanc 58; 4 el flat leaf parsley leaves finely chopped; 1 pot black olives kalamata (300 g), halved

A tasty Dutch recipe. The main course contains the following ingredients: slightly crumbly potatoes, cleaned Brussels sprouts (a 350 g), extra virgin olive oil, garlic (pressed), soft goat cheese (eg Bettine Blanc 58), flat parsley (leaves finely chopped), black olives (kalamata ( 300 g) and halved).

Ingredients

Kitchen Stuff

puree tamper

Directions

Peel the potatoes and cut into equal pieces. Boil the potatoes in water with salt in 20 minutes until done. Cook the sprouts for the last 10 minutes. Drain, but leave a layer of 5 mm water in the pan. Put the potatoes and sprouts back in the pan. Add the oil, garlic and goat cheese and stamp with the mashed pestle into a coarse puree. Season with salt and pepper.
Pour in the parsley and olives and divide the stew over 4 plates.