Brussels sprouts in pastry

Ingredients for 4 servings:

• 500 g Brussels sprouts, cleaned, washed, blanched
• 3 eggs, separated
• 250 ml white wine
• 1 tsp salt
• 250 g flour
• Pepper, nutmeg
• Oil (frying oil)
• 1 box of cress, green
• 2 eggs, hard-boiled
• 250 g quark, loose
• 150 g yogurt salad cream
• 100 g cream
• lamb’s lettuce, washed
• radish

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Brussels sprouts in batter with a cress dip

Brussels sprouts aren’t really our thing, but in transformations like this, they’re definitely worth recommending. Mix the egg yolks with white wine, salt, flour, pepper, and nutmeg to form a batter. Beat the egg whites and fold in; the wine batter is ready. For the dip, take the cress out of the beaker and finely chop it, as well as the hard-boiled eggs. Mix with the cream, yogurt, salt, and pepper; the dip is ready. Now dust the florets with flour, dip them in the wine batter with a fork, and fry them in hot fat for 2-3 minutes. Arrange the hot florets in a bowl with lettuce and radishes. Dip the florets in the dip before eating. Perfect as a snack for a skat evening or a Tupperware party.