NUMBER OF SERVINGS

• Number of servings: 4

INGREDIENTS

• 1 kg creamy/starchy potatoes
• 1 small onion
• 500 grams Brussels sprouts
• pepper and salt
• 40 grams butter
• 500 grams shawarma sliced (pre-seasoned with shawarma herbs and spices)

METHOD OF PREPARATION

• Scrub or peel the potatoes and cut into equal size pieces.
• Put the pieces in a pan with water and boil until done.
• Add a pinch of salt and bring the water to a boiling.
• If the Brussels sprouts are not pan-ready, then clean them first. Cut the sprouts in half.
• Boil the potatoes until cooked, approx. 20 minutes.
• Add the Brussels sprouts for the last 10 minutes.
• Peel and chop the onion.
• Sauté the onion in a bit of butter in a frying pan.
• Add the shawarma to the onions and cook until done, stirring regularly.
• When cooked, drain off the potatoes and the Brussels sprouts.
• Mash the potatoes and the sprouts.
• Season to taste with a bit of pepper and salt.
• Stir the shawarma into the mash and divide between the plates.

Enjoy!