Brussels sprout and apple champ
Brussels sprout and apple champ. Photograph: Harry Weir
- Serves: 6
- Cooking Time: 60 mins
- Course: Side Dish
- Cuisine: Irish
- 400g Brussels sprouts
- 1.5kg peeled potatoes
- 250ml milk
- 100ml cream
- 100g butter
- Salt and white pepper
- A pinch of nutmeg (optional)
- 1 eating apple (peeled and finely diced)
1 Trim the sprouts, then cut them in half if they are small and into quarters if they are large.
2 Put a medium pot of lightly-salted water to boil then cook the sprouts for 2-3 minutes until they start to soften, drain then refresh under cold water.
3 Remove any excess water then set aside (this can be done in advance).
4 Cut the potatoes into even pieces then put on to boil. When cooked, drain and mash them.
5 Heat the milk and cream then add it to the potatoes along with the butter, salt and pepper and nutmeg.
6 When ready to serve, add the sprouts and apple to the potatoes, then warm everything together over a low heat until the sprouts are hot. Serve immediately.