Flexitarian: Potato-parsnip puree with Brussels sprouts and hazelnuts

Potato-parsnip puree with Brussels sprouts and hazelnuts

Vegetarian main course for 4 persons

500 gram crumbly potatoes, peeled

500 gram parsnips, peeled and cut into small pieces

5 tablespoons of butter

500 gram Brussels sprouts, cleaned

2 eggs, beaten

Boil potatoes and parsnips together for 20-25 minutes until soft, well-cooked, in a pan which holds just enough water to cover them, salt to taste. Heat half of the butter in a wok and stir-fry the Brussels sprouts in it for 5 minutes on half high heat, turn heat down, cover pan and let sprouts simmer for a further 8-10 minutes until cooked. Roast the hazelnuts in a dry frying pan and allow them to cool on a plate. Mash or grate the nuts even finer. Heat the rest of the butter until it is light brown. Pour water off potatoes and parsnips, add the beaten eggs and mash well until it is a creamy puree. Serve the puree with the melted and browned butter, sprouts and hazelnuts.