Brussels sprout, leek and potato cake

Brussels sprout, leek and potato cake

By
From
Good Better Green
Serves
4-6

This is a delicious way to prepare a bunch of humble vegetables. Serve with sour cream or Greek yoghurt, sustainably sourced caviar (try Mottra caviar) and smoked wild salmon, for a festive occasion, or with roasted tomatoes and a large mixed salad for lunch or a light supper. It is also terric as a brunch dish with wilted spinach and poached eggs.

Ingredients

Quantity Ingredient
3 medium baking potatoes
30g butter
3 heaped tablespoons finely shredded sage
1 medium leek, trimmed slightly, halved lengthways and thinly sliced
200g brussels sprouts, trimmed, quartered and steamed until just tender
1 tablespoon wholegrain mustard
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C.
  2. Use a small knife to cut a cross into each potato (or prick a few times with a fork) and roast for 1–1½ hours, or until just tender. As soon as they are cool enough to handle, scoop out the insides and mash with a fork, leaving them very lumpy. Increase the oven temperature to 220°C.
  3. While the potatoes are baking, heat a third of the butter in a medium (about 24cm) ovenproof frying pan and fry the sage for a minute or two. Add the leek and a large pinch of salt, and cook over a medium heat until tender. Scrape into a large bowl and set aside.
  4. Increase the heat in the pan, add half the remaining butter, shake o‹ any excess water from the sprouts and sauté until nicely browned. Scrape into the bowl with the leeks. Add the crushed potatoes to the bowl with some salt, pepper and the mustard, and mix well.
  5. Heat the remaining butter in the pan and, once it is very hot, spoon in the potato mixture (you should hear it sizzle) and press it down with the back of a large spoon until it is smooth and compact. Transfer to the oven and bake for 30 minutes, or until the edges and top are golden brown (cover with foil for the last few minutes if it gets too dark on top).
  6. Remove from the oven and allow to cool for at least 5 minutes, before using a spatula to loosen the cake around the edges and, if possible, along the base. Place a plate on top and •ip it over to release the cake. Slice and serve.
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