John Myers
Brussels Sprouts with Goat Cheese and Mashed Potatoes
The perfect brussels sprouts with goat cheese and mashed potatoes recipe with a picture and simple step-by-step instructions.
- 750 g Brussels sprouts fresh
- 150 g Goat cream cheese
- 500 ml Milk
- 400 g Kassel roast salmon
- 10 piece Floury potatoes
- Butter
- 4 piece Zwieback
- Peel and boil the potatoes and process them into mashed potatoes. Cut the Kassler into cubes and fry. Melt the goat cheese in the same pan, deglaze with milk and season with salt and pepper. Clean the Brussels sprouts, cook until al dente and drain.
- Grease a baking dish, layer in the Brussels sprouts, pour the goat cheese sauce over the Brussels sprouts, spread the fried smoked pork loin over the top and cover with mashed potatoes. Crush the rusks, spread them on the casserole and sprinkle flakes of butter on top.
- Preheat the oven to 180 ° C and bake the casserole for about 30 minutes.
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