Brussels Sprouts with Potatoes
“If you prepare this dish with goosefat, the taste becomes even more special”, it said in the recipe. Well, I did and I hated it! This is exactly why I hate the dutch cuisine. Yuk, yuk, yuk. Tasteless & greasy!
Of course I could have imagined this beforehand. But because I loved the recipe for slowly panfried common beans (here) from the same recipebook I thought I’d give it a try anyway.
1.Clean brussels sprouts and potatoes. Cut the potatoes to a similar size as the sprouts.
2.Preboil both for about 5 minutes. Then drain.
3.Slowly panfry them on a medium high heat in 2 T goose fat for about 10-12 minutes.
4.Add salt and a pinch of chillie flakes.
Blurgh
From : Lekker Hollands by Yolanda van der Jagt.