Schupfnudel sprouts pan

Name: Schupfnudel sprouts pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Brussels sprouts; 7-10 Tbsp Salt; 1 Onion; 2 TABLESPOONS Sunflower oil; 500 g Fresh pasta (refrigerated shelf); 100 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 75 g Diced ham; 75 g Mountain cheese; 2 stem(s) Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Brussels sprouts
7-10 Tbsp Salt
1 Onion
2 TABLESPOONS Sunflower oil
500 g Fresh pasta (refrigerated shelf)
100 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
75 g Diced ham
75 g Mountain cheese
2 stem(s) Parsley

Directions

1
Clean, wash and halve 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 potato noodles for about 5 minutes.
2
Pour the Brussels sprouts into a sieve and drain. Add the onion and Brussels sprouts to the noodles and fry for about 2 minutes. Add cream, bring to the boil, season to taste with salt, pepper and nutmeg.
3
Leave the ham in a pan until crispy. Cut cheese into cubes and spread over Brussels sprouts and noodles. Cover and let stand for 2-3 minutes until the cheese has melted. Wash parsley, shake dry and chop finely.
4
Arrange the potato noodle and Brussels sprouts pan, sprinkle with ham and parsley.