Hearty vegetable casserole with smoked pork and potato dumplings

Name: Hearty vegetable casserole with smoked pork and potato dumplings
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Brussels sprouts; 7-10 Tbsp Salt; 300 g Carrots; 1 TEASPOON Butter; 7-10 Tbsp Sugar; 8 (approx. 640 g) Potato dumplings from the previous day; 4 Eggs (size M); 200 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Oil; 12 thin slices of Kasseler cold cuts; 120 g Emmental cheese

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Brussels sprouts
7-10 Tbsp Salt
300 g Carrots
1 TEASPOON Butter
7-10 Tbsp Sugar
8 (approx. 640 g) Potato dumplings from the previous day
4 Eggs (size M)
200 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TABLESPOON Oil
12 thin slices of Kasseler cold cuts
120 g Emmental cheese

Directions

1
Clean the Brussels sprouts and cook in boiling salted water for 18-20 minutes. Peel and wash carrots and cut them diagonally into thin slices. Melt butter, add carrots and season with salt and some sugar. After 1-2 minutes add 100 ml water and simmer covered for about 4 minutes. Cut dumplings into slices. Whisk eggs and milk and season with salt, pepper and some nutmeg.
2
Heat oil in a large coated pan and fry the dumpling slices in 1-2 portions on both sides until golden brown. Drain the carrots. Drain the Brussels sprouts, quench and halve them. Put the carrots, Brussels sprouts, dumplings and cured pork in 4 portion bowls and pour on egg milk. Grate cheese and sprinkle over the casseroles. Bake the casseroles in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes