|400 g||Brussels sprouts|
|1,2 kg||floury potatoes|
|200 g||slightly matured Gouda farmhouse cheese|
|100 g||walnuts (or hazelnuts or pecans)|
|2 tblsp||crème fraiche|
|1 tblsp||butter from the farm|
Peel the potatoes and cut in not too small pieces. Put them in a large pan with lid and add some water. Remove the top ends of the sprouts. Boil the potatoes and add the sprouts after 5 minutes, keep boiling for 15 minutes. Cut the mushrooms. Heat 1 tsp of butter in a pan and fry the mushrooms and the nuts . Remove the water from the pan with potatoes and sprouts and mash them together into a purée. Add the crème fraiche, mushrooms, nuts and cheese, stir well and serve as a main course.