Brussels sprouts with potato crust

Ingredients for 2 servings:

• 2 tbsp rapeseed oil
• 50 g onion(s)
• 500 g Brussels sprouts
• 1 tsp coriander seeds
• 400 g potatoes
• 80 g almond cream (almond cream cuisine)
• 100 ml vegetable stock
• 1 tsp marjoram, dried
• salt and pepper
• nutmeg
• 2 tbsp almond flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

fine vegan casserole

Peel and dice the onions. Trim the Brussels sprouts and halve or quarter them depending on their size. Peel the potatoes and coarsely grate them. Roast the coriander seeds in a dry pan until they begin to smell. Let them cool slightly, then grind or pound them into a mortar and pestle. Mix the broth with the almond cream and season with salt, pepper, and nutmeg. Add the marjoram. Heat the rapeseed oil in a pan and fry the diced onions. Add the Brussels sprouts and fry for a while longer. Mix in the coriander. Divide the mixture between two baking dishes. Sprinkle the grated potatoes over the potatoes and pour over the cream mixture. Bake in a preheated oven at 200°C (top/bottom heat) for approximately 40-45 minutes. Sprinkle with flaked almonds before serving.