Brussels sprouts mash with soy sauce, according to a recipe by Francesca

We've been big fans of Francesca for years. It's high time to adapt one of her recipes from her new cookbook, "265 days of cooking with the seasons," for the EcoStoof®. Of course, we chose a delicious winter recipe: Brussels Sprout Stamppot. It's an easy recipe, ideal for the EcoStoof® because you can put the Brussels sprouts and potatoes together in the pot. In the EcoStoof®, your vegetables never overcook and always stay delicious. Super easy!

Ingredients for 4 people:

– 1kg floury potatoes, sliced 1 cm thick
– 500gr Brussels sprouts, cleaned
– 1 onion
– 2 cloves garlic
– 2 tsp ginger oil or a piece of grated fresh ginger
– 100ml milk
– knob of butter
– 4 tbsp soy sauce
– salt
– pepper
– vegetarian or organic smoked sausage

What you're going to do

Peel the potatoes and bring them to a boil with the Brussels sprouts in a generous amount of water. Let them boil for 2 minutes. Then place the pot in the EcoStoof® for 30 minutes.

Finely chop the onion and garlic. Heat a small knob of butter in a large, heavy-bottomed pan and sauté the onion and garlic. If you are using fresh ginger, fry it along as well. Sprinkle with some black pepper. When the onion is translucent and starting to brown a little, pour in the milk while reducing the heat to low. Heat the milk, then turn off the heat.

Add the drained potatoes and Brussels sprouts and mash them. Stir well and add the butter. Then stir in the soy sauce to taste, and if you're using ginger oil, this is the time to add it. Reheat the stamppot. Taste your stamppot and season further with salt and pepper if necessary.

Serve the stamppot with vegetarian or organic smoked sausage. And if you want more spice? Sprinkle some ground chili over it.