Mashed potatoes with mushrooms and brussels sprouts
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Culinary mushrooms are safe for consumption during pregnancy once washed and cooked thoroughly. Mushrooms offer many nutritional benefits and are a rich source of B vitamins, minerals, and potentially vitamin D.
Brussels sprouts are very high in vitamin B9, also known as folic acid, and are recommended during pregnancy to meet the increased requirement for this vitamin.
Ingredients
2 pounds of potatoes, peeled and diced
1/2 cup of milk
1/4 cup of butter
1/4 cup of chopped onion
8 ounces of mushrooms, sliced
1 pound of Brussels sprouts, trimmed and halved
2 cloves of garlic, minced
Salt and pepper, to taste
Boil the potatoes in a pot of salted water until tender, about 15-20 minutes. Drain and return the potatoes to the pot.
In a small saucepan, heat the milk and butter together until the butter is melted. Pour this mixture over the potatoes and mash until smooth.
In a large skillet, sauté the onion, mushrooms, Brussels sprouts, and garlic in some oil over medium-high heat until the vegetables are tender and the mushrooms are browned.
Season the vegetable mixture with salt and pepper to taste.
Serve the mashed potatoes in bowls and top with the sautéed mushroom and Brussels sprouts mixture.
Add some extra ingredients like cheese or herbs to make it more flavourful!
