Dude Food Tuesday: Brussels sprouts and making a mash of it

Brussels sprouts potato mash | insimoneskitchen.com

Over here in Holland it is midwinter. At least, it should be. Winter equals cold, snow, ice and rough windy weather. Winter equals nice, comforting, greasy, and heartwarming Dudey dishes. This is the time of year for every Dude to shine in the kitchen. But again: it should be. Het is winter; dat betekent kou en guur weer en dus dat het tijd is voor stevig en stoer eten.
But this year our winter severly lacks cold and ice and the rough weather seems to have past our small country all together.

Last December we had temperatures with plus 14° C and were I should see people wearing winter-caps, skating on the canals, all I have seen up to now are people with sunglasses going on a bike NEXT to the canals.
Not the best temperatures to be making comforting food, to say the least.
It seems the weather is making a mess of our trusted ‘white season’ and so I won’t be making any mashes at all.

Potato mash with brussels sprouts | insimoneskitchen.com

Fortunately for me the weather turned for the worse last week and when I woke up this morning I was greeted with a street filled with white, frozen windshields.
I yelled a little yell from joy (completely Dude style of course) and ran outside into the biting cold to get my ingredients for a true, manly mash dish.

My neighbour was bending over his car with a sour face, scratching the ice from his windshield. When he saw me he growled: “My, my what a cold. I can’t stand those harsh winters anymore. I must be getting old.”
I stopped, turned and answered: “What a cold? Man, it’s almost the end of February and for the first time this year we have a below zero. What do you mean harsh winter? And by the way: you are really getting old when the times you have a stiff neck start to outweigh the times you have a stiff Willy, dude.”
Flabbergasted my neighbour watched me pick up my pace to the store for my groceries.

Potato mash with brussels sprouts | insimoneskitchen.com

Mash of Brussels sprouts and Jalapenos

When it’s winter every dude should make a mash at least once a month.
And because the climate is making a mess of it, I have to make my mash right now. If we are unlucky this ‘winter’ will end again after three days.
I like to give my mash some ‘cohones’ so in this case I added some jalapeno to give my mash a spicy kick.

The sausages go very well with this sweet and spicy dish, but you also serve this with some nice meatballs.

Dude Food Tuesday: Brussels sprouts and making a mash of it
Recipe Type: Mash of Brussels Sprouts with Jalapenos
Author: Simone van den Berg
Prep time:
Cook time:
Total time:
Serves: 3-4
Typical Dutch dish with a Mexican twist
Ingredients
  • 500 gr potatoes, peeled and cut into four pieces each
  • 500 gr Brussels sprouts, peeled and carved crosswise in the root
  • 1 leek, washed and cut into small rings
  • 1 jalapeno or green chili, finely sliced (for a Dudey hot kick, leave the seeds)
  • 150 gr diced bacon
  • 2 tsp chinese fivespice
  • 20 ml cream
  • 4 to 8 small sausages
  • salt n peppa
Instructions
  1. Boil the potatoes in salted water. When the spuds cook for five minutes add the sprouts and leek. Boil together for another 10-15 min until the potatoes are done. Drain in a siff and then put it back into the pan.
  2. In the meantime bake the diced bacon in a frying pan until brown and crisp.
  3. Heat some butter in another frying pan and bake the sausages until they have that nice and caramelised brown skin. Let the suasages cook on low heat for another 10-15 min under a closed lit.
  4. Mash the potatoes and veggies and pour in the cream.
  5. Add the fivespice, sliced jalapeno and bacon to the mash and stir it all together
  6. Serve the mash in a deep plate with the sausages.
  7. You can add some roasted hazelnuts to the mash for extra crunch and nutty flavor

Tom Gerrets

Since recently promoted to sales manager at Simone's Kitchen, he is still working towards his ultimate goal; to become a celebrated hobby chef.. ;) After a few enervating cooking courses he became really interested in preparing dishes. His sometimes cynical outlook on the world and the actualities at least do not leave a bitter taste in his dishes. With Carpe Diem as his life motto Tom is thé Bourgondiër pur sang on this culinary blog and the inventer of the Dudefood Kitchen.

3 comments

  1. Love the addition of jalapenos, so original!

  2. Love that mash! Perfect with bangers.

    Cheers,

    Rosa

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