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Brussels sprouts, topped with tomatoes and melted cheese

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Ingredients for 4 servings:

  • 750 g Brussels sprouts
  • 1 tbsp oil
  • 200 g tomatoes
  • ¼ liter broth
  • 125 g processed cheese (herbs)
  • salt and pepper
  • 1 pinch of nutmeg
  • 125 g cheese (Gouda), grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean and wash the Brussels sprouts. Cook in boiling salted water for about 15 minutes, drain, and let them drain. Grease a casserole dish. Score the tomatoes crosswise, pour boiling water over them, peel off the skins, slice them, and layer them with the Brussels sprouts in the casserole dish. Bring the broth to a boil and slowly dissolve the cheese spread. Season with pepper and nutmeg and pour over the vegetables. Sprinkle the grated cheese over the tomatoes and bake the dish at 175°C (convection oven) for about 30 minutes. Serve with mashed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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