Brussels sprouts casserole with chicken filet

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel or clean and wash potatoes, carrots and Brussels sprouts. Cut potatoes into cubes, carrots into thick slices

2. 2

   Boil the potatoes with about 1/2 l salted water. Add Brussels sprouts and cook covered for about 15 minutes. Add carrots and cook for about 10 minutes. Drain, collecting 3/8 l vegetable water. Fill vegetables and potatoes into a greased casserole dish

3. 3

   Fry the flour in 2 tbsp. hot fat until golden brown. Stir in vegetable water and milk. Bring everything to the boil and simmer for about 5 minutes. Grate cheese and melt in the sauce. Season to taste

4. 4

   Wash the meat, dab dry and cut into slices. Season with salt and pepper. Place on the vegetables. Pour sauce over them. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes until golden brown

5. 5

   The casserole gets an exotic touch, if you season the sauce with 2 teaspoons curry

Nutrition Facts

KCAL
570 kcal

CARBS
42 g

FATS
24 g

PROTEINS
43 g