![]() ![]() Melt the butter in a frying pan over a medium heat and then add the spring onions. Shred the brussels sprouts and mix them with the potato. ![]() Put the potatoes in a large, sturdy bowl, and mash them roughly. Small bunch of chives, finely chopped, to serve If you don't have enough left over, make up the shortfall with mash.Ģ50g roast potatoes (or a mix of roast potatoes and parsnips), roughly chopped One thing to note: depending on how much fat you cooked your roast potatoes in initially, you may need to add a little more melted butter to bring the mixture together – use your judgment, and don't worry if they crumble slightly in the pan: those nice crispy bits are the cook's perk. ![]()
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