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Casserole with Berloumi, roasted sprouts, fluffy mashed potatoes with labneh and horseradish.

Brussels sprouts become so much tastier when roasted in the oven. Unless you eat them raw like in this salad. Bake them on a baking dish until they start to show black edges and have become real taste bombs. The amounts in this recipe are more than enough for four people.

Fluffy mashed potatoes

To make an airy mashed potato, you have to meet a few conditions. To begin with, it is important to choose the right potatoes. For an airy, fluffy, mash, choose floral potatoes while a thick, creamy mash you can opt for boiling potatoes. We go for the airy version so peel your flowery potatoes until you have about 1 kg of peeled potatoes left. Then cut them into smaller pieces and bring them to a slow boil in enough salted water. Cook for about twenty minutes or until you can easily pierce it with a knife. Drain and let it evaporate for five minutes. If you like to have a little bit of pieces in the mash, mash them with a potato masher. Before mashing, add a small jar of horseradish puree and 250 grams of Labneh. In the absence of our tasty Labneh you can use sour cream or Greek yogurt.

Roasted Brussels sprouts.

Clean 1 kg of sprouts by removing the outer dirty leaves. Boil them in lightly salted water for about three minutes. Do not rinse the Brussels sprouts under cold water but let them evaporate completely by spreading them open on a tray. Cut the largest Brussels sprouts and leave the little ones whole. Mix with 5 cl olive oil and enough salt. Bake the Brussels sprouts in a hot oven for twenty minutes. Spoon the Brussels sprouts on the puree.

Brussels sprouts, mashed potatoes

Make the casserole.

The next time we make this, we try to roast the roasted Brussels sprouts and Berloumi immediately, together, on the mash under the grill.

Put the puree in a low baking dish and iron it a little flat. Divide the roasted sprouts over it. Cut Berloumi into about twenty large cubes. Bake the Berloumi in a pan with a little olive oil. Turn up the heat and keep turning them continuously until they are colored on as many sides as possible.

Finish the dish with fresh green herbs such as chervil.
Mashed potatoes with roasted fennel and horseradish.
This is a similar preparation with ratatouille and fennel.

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