Balsamic-glazed tempeh and Brussels sprouts with mash

Ingredients

For 1 serving

• Tempeh120 g
• Brussels sprouts200 g
• Balsamic vinegar1 tablespoon
• Extra virgin olive oil2 teaspoons
• Potatoes150 g
• Reduced-fat milk30 ml
• Saltto taste

Contains: lactose, soy, sulphites,

In season: October – February

Method

1. Peel the potatoes and cut them into roughly 3 cm pieces. Put them in a pan of cold water, bring to the boil, add salt and cook for 15 minutes over medium heat, until they fall apart with a fork.
2. Meanwhile remove any damaged outer leaves from the Brussels sprouts and cut a cross in the base. Blanch them in a small pan of boiling salted water for 5 minutes, until bright green; drain and halve them. Cut the tempeh into roughly 1.5 cm cubes.
3. Heat the extra virgin olive oil in a frying pan over medium-high heat and fry the tempeh and sprouts, cut side down, for 8 minutes, turning now and then, until well browned.
4. Meanwhile warm the milk, drain the potatoes and mash them with a ricer; beat in the milk and a pinch of salt until the mash is smooth.
5. Deglaze the pan with the balsamic vinegar and let it glaze for 1 minute, stirring, until the tempeh and sprouts are glossy; salt lightly.
6. Serve the tempeh and sprouts on the hot mash.