Braised Brussels sprouts under potato crust

Name: Braised Brussels sprouts under potato crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Brussels sprouts; 125 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp freshly painted white pepper; 7-10 Tbsp freshly grated nutmeg; 1 Onion; 1-2 TABLESPOONS Oil; 200 ml Vegetable broth (instant); 750 g Potatoes; 7-10 Tbsp Grease; 7-10 Tbsp H

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Brussels sprouts
125 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp freshly painted white pepper
7-10 Tbsp freshly grated nutmeg
1 Onion
1-2 TABLESPOONS Oil
200 ml Vegetable broth (instant)
750 g Potatoes
7-10 Tbsp Grease
7-10 Tbsp H

Directions

1
Clean the Brussels sprouts (possibly carve the stem base crosswise), wash and drain in a sieve. In the meantime, season cream with salt, pepper and nutmeg. Peel and finely chop the onion. Heat the oil in a pot and fry the onion. Add Brussels sprouts and fry briefly. Deglaze with broth, bring to the boil, cover and cook for about 10 minutes.
2
In the meantime peel, wash and coarsely grate the potatoes. Fill the sprouts (with remaining stock) into a greased ovenproof dish. Spread the grated potatoes evenly over it. Add cream and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 40-45 minutes. Remove from the oven, sprinkle with nut flakes as desired and serve garnished with marjoram