Brussels sprouts with mashed potatoes and nuts

Peel the potatoes and cut into pieces.

Clean the sprouts and cut them in half.

Chop the hazelnuts into coarse crumbs.

Preheat the oven to 190 C.

Cook the potatoes until done. Make mashed potatoes with the help of a pestle. Add a dash of warm milk during the crushing of the potatoes.

Season the puree with salt and pepper.

Stir in the finely chopped celery and mustard.

Cook while the potatoes cook the sprouts al dente.

Smear a refractory dish with half the butter.

Spoon the drained sprouts in the dish and cover with the mashed potato that is sprinkled with hazelnut crumbs.

Put a knob of butter here and there. Put the dish in the oven for about 10 minutes.