Brussels sprouts and potato noodles pan

Name: Brussels sprouts and potato noodles pan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Brussels sprouts; 7-10 Tbsp Salt; 1 Onion; 2 TABLESPOONS Oil; 500 g Fresh pasta (refrigerated shelf); 100 ml Vegetable broth; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 75 g Raclette cheese; 20 g Hazelnut kernels

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Brussels sprouts
7-10 Tbsp Salt
1 Onion
2 TABLESPOONS Oil
500 g Fresh pasta (refrigerated shelf)
100 ml Vegetable broth
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
75 g Raclette cheese
20 g Hazelnut kernels

Directions

1
Clean and wash the Brussels sprouts and cook in boiling salted water for about 15 minutes. Peel and finely dice the onion. Heat the oil in a pan. Fry the noodles for about 5 minutes. Pour the Brussels sprouts onto a sieve and drain.
2
Add onion and Brussels sprouts to the noodles and fry for another 2 minutes. Pour in broth and bring to the boil. Season to taste with salt, pepper and nutmeg. Cut cheese into cubes and spread over Brussels sprouts and noodles.
3
Cover and fry for 2-3 minutes until the cheese has melted. Coarsely chop the hazelnuts and sprinkle them over the brussels sprouts and potato pan.