Brussels sprouts with potato crust

Name: Brussels sprouts with potato crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 3
Ingredients: 1 kg Brussels sprouts; 1 Onion; 1-2 TEASPOONS Vegetable broth (instant); 750 g Potatoes; 100 g Whipped cream; 7-10 Tbsp salt, white pepper, nutmeg; 7-10 Tbsp nut flakes and marjoram; 7-10 Tbsp Oil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 3

1 kg Brussels sprouts
1 Onion
1-2 TEASPOONS Vegetable broth (instant)
750 g Potatoes
100 g Whipped cream
7-10 Tbsp salt, white pepper, nutmeg
7-10 Tbsp nut flakes and marjoram
7-10 Tbsp Oil

Directions

1
Clean and wash the Brussels sprouts. Peel and finely chop the onion. Fry in hot oil. Add cabbage and steam briefly. Deglaze with 200 ml water, bring to the boil. Stir in stock and cook covered for about 10 minutes
2
Peel, wash and roughly grate the potatoes. Fill the Brussels sprouts and broth into an ovenproof dish. Spread the grated potatoes over it. Season cream with salt, pepper and nutmeg. Pour evenly over the cabbage
3
Bake the casserole in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 40-45 minutes. Remove and garnish with nut flakes and marjoram as desired