Gastronomixs

Thai-inspired mashed Brussels sprouts

This recipe is sure to make everyone love Brussels sprouts. The flavours from the Asian kitchen soften the bitter taste of the Brussels sprouts and perfectly complement their cabbage-like flavour. 

Creation by Maurits van der Vooren.

Thai-inspired mashed Brussels sprouts

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Ingredients

500

g

potatoes (Bonken Frieslander)

400

g

Brussels sprouts

1

 

red onion

200

g

coconut milk

5

drops

fish sauce

As needed:

 

salt and pepper

2

tbsp

green curry paste

30

g

reduced chicken stock

1/4

 

red chilli pepper

2

sprigs

coriander

2

sprigs

Thai basil

30

g

ground peanuts

Preparation method

  • Peel the potatoes, chop into pieces, and boil in water seasoned with salt to taste for approximately 20 minutes.
  • Drain the potatoes and steam them dry on a low heat.
  • Push the potatoes through a potato ricer.
  • Blanch the Brussels sprouts in water with added salt until al dente.
  • Fry the red onions and deglaze the pan with the coconut milk.
  • Add the chicken stock, green curry paste, and red chilli pepper.
  • Allow the liquid to reduce a little.
  • Add the Brussels sprouts and the potato purée.
  • Season to taste with the fish sauce and the salt and pepper.
  • Arrange the mash attractively on a plate and dress with coriander, Thai basil, and peanuts.

Serving suggestions

  • The mash can be used as part of an entremets or main course.
  • You can also roll the mash into little balls and crumb them to serve as mini croquettes.

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