Brussels sprouts and casserole

Name: Brussels sprouts and casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 750 g Brussels sprouts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 250 g detached pork chop; 2 TABLESPOONS + some butter/margarine; 2 coated tbsp. flour; 1⁄4 l Milk; 1 TEASPOON Vegetable broth; 75 g Gorgonzola; 1 TABLESPOON Hazelnut kernels

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
750 g Brussels sprouts
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
250 g detached pork chop
2 TABLESPOONS + some butter/margarine
2 coated tbsp. flour
1⁄4 l Milk
1 TEASPOON Vegetable broth
75 g Gorgonzola
1 TABLESPOON Hazelnut kernels

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool.
2
Clean and wash the Brussels sprouts. Cook in boiling salted water for about 15 minutes. Then drain and drain well.
3
Peel and finely chop the onion. Rinse cured pork loin, dab dry and cut into cubes. Heat 1 tablespoon of fat. Brown the sausage all around. Season with pepper and remove.
4
Heat 1 tablespoon of fat in the frying fat. Fry the onion until transparent. Sweat flour in it. 1⁄4 l Stir in water, milk and stock. Bring to the boil and.
5
Simmer for about 5 minutes. Dice cheese. Melt half the cheese in the sauce while stirring. Season to taste with salt and pepper. Chop 5 nuts roughly. Cut potatoes into thick slices. Fill into a greased oven dish with cabbage and cured pork loin.
6
Pour cheese sauce over it. Spread the rest of the cheese and nuts on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 15 minutes.