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Brussels sprouts and chestnut casserole

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Ingredients for 4 servings:

  • 1 kg Brussels sprouts
  • 250 g chestnuts, dried
  • 1 cup sour cream
  • 1 cup of sweet cream
  • 300 g cheese, grated
  • 2 eggs
  • Salt
  • pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Soak the dried chestnuts in water for several hours, then boil them for about 15 minutes until tender. Cook the Brussels sprouts in salted water until al dente and toss with the chestnuts. Transfer the mixture to a buttered casserole dish and mix with half of the cheese. Season with salt, pepper, and nutmeg. Combine the sour cream, cream, and eggs and pour over the mixture. Cover with the remaining cheese and bake in the oven at 180 degrees Celsius for about 30-40 minutes until golden brown.

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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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