Marmite Sprouts with Garlic Mash

Simple
0:55 m
5 ingredients

So we may have just come up with a Marmite lovers dream...say hello to our Marmite Sprouts with Garlic Mash! The perfect blend of salty and sweet the sprouts are cooked in a homemade marmite butter and served on top of creamy, silky smooth mash. Check out the full recipe below!

Serves: 4

Ingredients

For the Potatoes

1kg potatoes
1 tbsp olive oil
salt

For the Roasted Garlic

1 bulb of garlic
½ tbsp olive oil
salt

For the Marmite Sprouts

2 tbsp Marmite
80g plant-based butter
400g Brussels sprouts

Before you start

Step 1

Prepare the potatoes and garlic

Prick the potatoes all over with the tip of a sharp knife and rub with olive oil and salt. Put on a baking tray
Cut off the sprouting end of the garlic bulb, revealing the cloves inside. Put the bulb in the middle of the tin foil square, drizzle over a little olive oil, season with a little salt, wrap the bulb in the tin foil, pop the bulb on the same tray
Roast in a hot oven for 45-50 minutes, until the potatoes and garlic are soft on the inside

Ingredients

1kg potatoes
1 tbsp olive oil
salt
1 bulb of garlic
½ tbsp olive oil

Step 2

For the marmite butter

In a small bowl, beat the marmite and butter together until combined and fluffy. Lay the butter on a rectangle of parchment paper or cling film, roll the butter into a sausage shape and chill in the fridge or freezer until firm. This quantity will make more than you need for the recipe, but will last in the fridge or freezer for 1 month

Ingredients

2 tbsp Marmite
80g plant-based butter

Step 3

Prepare the mashed potatoes

Cut the potatoes in half, scoop out the centre and squeeze the garlic cloves from the bulb. Use a potato masher to mash the fluffy potato centres with the roasted garlic. Taste and season with salt and pepper if you like

Ingredients

salt

Step 4

For the marmite sprouts

Cut the sprouts in half through the core
Bring a large pot of salted water to the boil. Add the sprouts and blanch for 2 minutes, until slightly softened and vibrant green. Drain the water away and allow to steam dry for a few minutes
Heat a large saucepan over medium heat and add the sprouts. Dry fry them so that char and blacken in a few places. Reduce the heat to low and add a knob of marmite butter. Baste the sprouts in the butter and set aside

Ingredients

400g Brussels sprouts

Step 5

Serve

Transfer the mash to a serving plate and smooth over. Top with the marmite sprouts and a sprinkle of flakey sea salt