ingredients

500 g of roseval potatoes
500 g of Brussels sprouts
3 tbsp. to s. flaked almonds
100 g of old mimolette
25 g of butter
1 tbsp. to s. coarse salt

Steps

Step 1

Dip the potatoes in a pan of cold water with the salt. Heat, boil 15 min. Drain, let cool, peel, cut into slices.

2nd step

At the same time, cook Brussels sprouts at least 5 minutes in boiling salted water, drain, cut in 2.

Step 3

Sauté the potatoes with the butter in a frying pan over low heat. When they are golden brown, remove them. Saute the cabbages approx. 5 min with the almonds. Mix everything, salt and pepper. Pour into a hot dish, mixed with the shavings mimolette.

tips

For the almonds to be blond and crunchy, brown them separately in the fat-free pan, mix them with the vegetables at the last moment.