Stew of Brussels sprouts and goat's cheese

Name: stew of Brussels sprouts and goat's cheese
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Dutch
Ingredients: 900 g sprouts; 1 onion; 3 toe garlic; 3 el traditional olive oil; 150 g Bettine Blanc goat cheese 58; 150 g unroasted unsalted nut mix natural; 124 g mix for mashed potatoes business suit; tl dried nutmeg; tl cinnamon

Mashed potatoes with Brussels sprouts and goat's cheese.

Ingredients

900 g sprouts
1 onion
3 toe garlic
3 el traditional olive oil
150 g Bettine Blanc goat cheese 58

150 g unroasted unsalted nut mix natural
124 g mix for mashed potatoes business suit
Tl dried nutmeg
Tl cinnamon

Kitchen Stuff

1 potato masher

Directions

Boil the sprouts in plenty of boiling water with salt for 8-10 min. Drain.
Chop the onion and finely chop the garlic. Heat the olive oil in a frying pan.
Fry the onion 3 min. Add the garlic and cook for 1 min.
Cut the goat's cheese into pieces. Chop the nuts coarsely. Prepare the puree according to directions on the package.
Add the sprouts and onion mixture to the puree and crush coarsely.
Add the goat's cheese, nuts, nutmeg and cinnamon. Season with salt and pepper. Stay warm for a while.