Brussels sprouts and casserole

Name: Brussels sprouts and casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Potatoes; 500 g Brussels sprouts; 7-10 Tbsp Salt; 400 g detached pork chop; 1 TABLESPOON Oil; 30 g Butter or margarine; 30 g Flour; 1/4 l Milk; 1/4 l Vegetable broth; 150 g Gorgonzola cheese; 7-10 Tbsp Pepper; 20 g Hazelnut kernels

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Potatoes
500 g Brussels sprouts
7-10 Tbsp Salt
400 g detached pork chop
1 TABLESPOON Oil
30 g Butter or margarine
30 g Flour
1/4 l Milk
1/4 l Vegetable broth
150 g Gorgonzola cheese
7-10 Tbsp Pepper
20 g Hazelnut kernels

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Clean and wash Brussels sprouts and cook in boiling salted water for 15-20 minutes. Wash and dab dry Kasseler and cut into cubes.
2
Heat the oil in a pan. Fry the meat for about 3 minutes. Melt the fat in a pot. Sweat flour in it. Add milk and stock while stirring. Cut cheese into cubes. Stir half of the cheese into the sauce.
3
Season to taste with salt and pepper. Roughly chop the nuts. Drain potatoes and Brussels sprouts. Rinse potatoes, peel and cut into thick slices. Put the potatoes, Brussels sprouts and sliced pork in an ovenproof dish.
4
Pour gravy over it. Spread the remaining cheese and nuts on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.