Crispy pork rib roast with brussels sprouts and apple garnish and mashed potatoes

Ingredients

Directions

1. 1

   Remove the label from the film. Prick frying foil several times. Cook the foil in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 45 minutes. In the meantime clean, wash and halve the Brussels sprouts.

2. 2

   Cook in boiling salted water for 18-20 minutes. Pour onto a sieve and drain. In the meantime, wash apples, quarter them, remove seeds and cut into slices. Wash the thyme, dab dry and pluck the leaves from the stalks.

3. 3

   Peel and finely chop the onion. Heat the oil in a large pan, fry the onions in it until transparent. Add apple slices and thyme and fry for about 2 minutes while turning. Add Brussels sprouts and braise over medium heat for another 5 minutes.

4. 4

   Meanwhile bring 1/2 litre of water and salt to the boil. Remove the pot from the heat and add milk and cream. Stir in puree flakes with a whisk. Stir in butter and season puree with nutmeg.

5. 5

   Let the puree swell for 1 minute and stir again. Remove the cooking foil from the oven. Remove ribs from the foil. Arrange ribs, vegetables and puree sprinkled with nutmeg on a plate. Serve garnished with parsley if desired.