Schupfnudeln with Brussels sprouts, chestnuts and corned beef

Name: Schupfnudeln with Brussels sprouts, chestnuts and corned beef
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Brussels sprouts; 125 g Onions; 2-3 TABLESPOONS Oil; 250 ml Vegetable broth; 1 TABLESPOON Sugar; 200 chestnuts cooked ready to serve; 20–30 g Butter or margarine; 500 g Fresh pasta (refrigerated shelf); 100 g dried, salted and oil-soaked tomatoes; 1 tin(s) (340 g) corned beef; 7-10 Tbsp freshly ground pepper; 40 g sliced parmesan cheese; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Brussels sprouts
125 g Onions
2-3 TABLESPOONS Oil
250 ml Vegetable broth
1 TABLESPOON Sugar
200 chestnuts cooked ready to serve
20–30 g Butter or margarine
500 g Fresh pasta (refrigerated shelf)
100 g dried, salted and oil-soaked tomatoes
1 tin(s) (340 g) corned beef
7-10 Tbsp freshly ground pepper
40 g sliced parmesan cheese
baking paper

Directions

1
Clean, wash, drain and quarter the Brussels sprouts. Peel onions and cut into cubes. Heat the oil in a pan and fry the onions and Brussels sprouts lightly. Deglaze with stock, bring to the boil and braise covered for 8-10 minutes.
2
Caramelize sugar, 1 tablespoon water and chestnuts in a pan until golden brown. Remove from the pan immediately and spread on a sheet of baking paper. Clean the pan, heat the fat in it and fry the potato noodles until golden brown, turning them over.
3
Cut tomatoes into fine strips. Dice corned beef. Remove the lid from the Brussels sprouts pan. Let the rest of the liquid simmer until the Brussels sprouts start to fry lightly in the pan again.
4
Add corned beef, tomatoes and chestnuts, heat briefly and season with pepper.
5
Arrange potato noodles and sprouts on plates and sprinkle with parmesan and pepper.