Mashed brussels sprouts

Cut out the core of the Brussels sprouts and remove outer leaves.

Make a cross-shaped incision at the base of Brussels sprouts for cooking occurs evenly and immerse them in a bowl, lightly salted water.

Let them for fifteen minutes; then drain them.

Boil a large pot of salted water.

Throw yourself through switch the Brussels sprouts and simmer for about twenty minutes, covering the pot after the first five minutes.

Meanwhile, Peel the potatoes, wash them thoroughly, cut into pieces and place them in another pot of salted water.

As soon as the water boils, simmer for 15 minutes, drain and pass through a knitting mill (fine grid).

When Brussels sprouts are cooked, drain them thoroughly, sprinkle the pretzels and pepateli thoroughly.

Run the mixer along with the cream.

Pass the resulting cabbage puree through a sieve, squashing with the back of a wooden spoon, then add, little by little, enough mashed potatoes for a compound consisting of, banging the around vigorously.

Check the seasoning and add the nutmeg.

Keep warm mashed in a Bain-Marie until serving, then put it in a hot plate, decorated with a sprig of parsley.