INGREDIENTS
SERVES 10
- 2 Russet Potatoes
- 12 oz raw Brussels sprouts
- 1 1/2 tsp Sea Salt
- 1 cup Low Fat Monterey Jack
- 1 tsp olive oil
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Bring a scant 1/2 inch salted water to boil in a large frying pan or saute pan. Add the brussels sprouts, cover, reduce the heat to medium-low, and cook until the sprouts are tender to the bite and the water has evaporated, about 5 minutes (depending on how crisp you like your cooked sprouts). Gitte Smets Arts in opleiding tot specialist dermatologie bij UZ Brussel Brussels, Brussels Region, Belgium 43 connections.
DIRECTIONS
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- Throw meatballs and brussels sprouts into the pan. Mix pepper paste and the boiling water of brussels sprouts in a bowl and pour this into the pot. Sprinkle black pepper, cumin and salt. Squeeze lemon and cover the pan. Cook it for about 15 minutes over low heat. Garnish it with green onions before serving.
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1Place the peeled potatoes in a saucepan and fill with cold water. Bring to a boil, and continue boiling until the potatoes are just barely cooked through (important!), about 20 minutes.
2Preheat the oven to 425 degrees Fahrenheit, and line a baking sheet with parchment paper.
3Grate the potato into a mixing bowl using the largest holes on your grater. Let cool.
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5In a small bowl, whisk together the cheese and sea salt with a fork. Add to the bowl and stir to combine with the potatoes.
6By hand, form the mixture into small balls or tater tot shapes, squeezing each one gently to compress it a little bit, and place on the prepared baking sheet.
8The baking sheet should be large enough that none of the tots are touching. If needed, use a second baking sheet rather than crowding the first one.
9Brush the tops of the Brussels sprout tater tots with a very light coating of olive oil. Sprinkle with additional salt if desired.
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10Bake for 15 minutes, then very gently flip over the tater tots. Bake for another 15-20 minutes or until lightly browned and crisp.