Brussels sprouts and casserole

Name: Brussels sprouts and casserole
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 100 g Butter or margarine; 80 g Flour; 3/4 l Milk; 3/4 l Vegetable broth (instant); 1 Bay leaf; 1 kg Brussels sprouts; 400 g Carrots; 7-10 Tbsp Cayenne pepper; 3 TABLESPOONS coarse mustard; 6 thin slices of smoked pork loin (approx. 100 g each); 50 g Hazelnut flakes

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

750 g Potatoes
7-10 Tbsp Salt
100 g Butter or margarine
80 g Flour
3/4 l Milk
3/4 l Vegetable broth (instant)
1 Bay leaf
1 kg Brussels sprouts
400 g Carrots
7-10 Tbsp Cayenne pepper
3 TABLESPOONS coarse mustard
6 thin slices of smoked pork loin (approx. 100 g each)
50 g Hazelnut flakes

Directions

1
Peel, wash and halve the potatoes. Cook in boiling salted water for about 20 minutes. In the meantime melt fat in a pot, stir in flour and sweat on over a low heat for about 5 minutes. Stir in milk and stock, add bay leaf and simmer for about 10 minutes. Meanwhile clean the Brussels sprouts, cut the stalk crosswise and cook in boiling salted water for about 5 minutes. Take out and let drain. Clean and peel the carrots and cut them diagonally into 5 mm thick slices.
2
Drain the potatoes and let them evaporate briefly. Remove bay leaves from the béchamel sauce. Season the sauce with salt, cayenne pepper and mustard. Put the Brussels sprouts, potatoes and carrots in an ovenproof dish (30x22 cm; 2 1/2 litres capacity). Place the pork loin on top, pour the béchamel sauce over it and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Sprinkle the hazelnut flakes onto the casserole dish about 5 minutes before the end of the cooking time
3
With 6 people: