Hotchpotch with Brussels Sprouts and Lime

Since the stormy weather has started and the holidays are over, the craving for real winter food has begun. I tend to stick to the regular, mainstream Dutch hotchpotches (Kale, Sauerkraut, Endive or Carrots and Onions), but today there’s a whole lot of Brussels sprouts lying in the backyard. 

Although I do not hate eating them as much as I did when I was a child they still are my least favorite vegetable. Up until now I didn’t have a recipe that made me want to take a second bite. This really is the best recipe for them I ever found. The mash tempers the bitter taste they have and the lime even makes them taste kind of fresh.

Cook 250 gr of Brussels sprouts for about 10 minutes and cut them into quarters. Cook 500 gr of potatoes, drain them but save the boiling water. Mash the potatoes with 15 gr of butter, 50 ml of vegetable stock and a big dash of olive oil. When it is to dry you can moist it a bit more by adding a bit of the left over boiling water. Stir in the zest and juice of ½ a lime and add the Brussels sprouts. Season with salt and pepper. Add a couple of sausages and you’re good to go.