Brussels sprouts and parsnip mash with yogurt cream

Ingredients for Brussels sprouts and parsnip mash with yogurt cream

Instructions for Brussels sprouts and parsnip mash with yogurt cream

To prepare the Brussels sprouts and parsnip mash with yogurt cream recipe, please follow these instructions:

Peel parsnips core, chop them into small cubes and boil them, added salt, for about 20 minutes. Brussels sprouts are halved and sautéed in olive oil with chili flakes, on medium heat, for approximately 5-8 minutes. Fry the almonds with eventually. When the pastinakken is finished, pour water from cooked, and the moses along with skimmed milk and oil, season with salt and pepper. Parsley, dill and chives chopped finely and stir in the yoghurt together with lemon juice, and it's all mixed.

Tips:
A very good alternative to gravy and potatoes for instance. to berberi duck breasts.