Brussels sprout casserole with nut crust

Ingredients for 2 servings:

• 250 g Brussels sprouts
• 250 g potatoes
• 250 g carrot(s)
• 1 bunch of spring onions
• 150 ml sour cream
• 150 ml vegetable stock
• 75 g cheese, grated
• 1 tbsp oat flakes
• 1 tbsp cashew nuts, salted
• oil
• Fat for the mold
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the potatoes in their skins until almost tender. Trim the Brussels sprouts, carrots, and spring onions and slice them thinly. Heat the oil and fry the carrots and spring onions. Add the vegetable stock and Brussels sprouts and sauté everything for about 10 minutes. Stir in the sour cream and season with salt and pepper. Peel the potatoes and slice them. Grease a baking dish, place half of the potato slices in it, season with salt, and top with half of the Brussels sprout and carrot mixture. Repeat the process. Mix the cheese with the oats and finely chopped cashews and spread over the casserole. Bake at 200°C for about 30 minutes.