You can use up your leftover potatoes and Brussels sprouts or boil up some unused ones; either way, you will have a delicious dinner. Don't forget to get that creamy texture by adding butter and grated parmesan.
*Inspired by Grundig's Respect Food Campaign in partnership with Food for Soul.
Peel and cut the potatoes into small pieces.
Transfer the chopped potatoes into a saucepan with water and cook for about 15 minutes.
Remove it from heat and add Brussels sprouts.
Blend the vegetables, using an immersion blender, with a little of the cooking water until a smooth cream is obtained.
Add a knob of butter and stir, then serve accompanied with grated parmesan and black pepper.