John Myers
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Brussel Casserole Gratinated with Light Lemon Sauce, Powerful, Strong
The perfect brussel casserole gratinated with light lemon sauce, powerful, strong recipe with a picture and simple step-by-step instructions.
sauce
- 120 g Ger. Bacon
- 4 Potatoes
- 125 g Cherry tomatoes
- 150 g Edam grated
- Salt, pepper, nutmeg
- 1 Small packet of light sauce
- 200 ml White wine
- Some water if necessary
- Splash of fresh lemon juice, pinch of sugar
- Lime spice
- Neutral OIL
- Defoliate the Brussels sprouts and cut off the end. Cut crosswise. Simmer in cold salted water just before it is firm to the bite. Fry briefly in a pan with neutral oil to give the Brussels sprouts a color. Set aside. Fry the bacon in the oil available, set aside.
- Peel the potatoes and cut into slices. Add the oil in a pan and fry the slices until they turn color. Let cool down. In the same pan with the existing oil, briefly fry the tomatoes. Cooling down.
- Preheat the oven to 200 degrees top / bottom heat. Place half of the potato slices in a casserole dish, then a part of Brussels sprouts with bacon. Potatoes and Brussels sprouts again. Finally the tomatoes. Sprinkle all layers with salt, pepper and nutmeg.
- Turn the oven back to 180 degrees and place the baking dish on the middle rail for approx. 10 minutes. Back in the oven and gratin until the cheese melts.
sauce
- Simmer sauce powder with white wine, possibly additional water. Add lemon juice, sugar and lemon spice. simmer. To taste. Arrange on preheated plates and serve the sauce separately. Good Appetite
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