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Broccoli and Rosebud Casserole with Walnuts

5 from 9 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 884 kcal

Ingredients
 

  • 1000 g Brussels sprouts -frozen or freshly cleaned
  • 750 g Broccoli-frozen or fresh if possible
  • 500 g Curd cheese
  • 3 Eggs
  • 200 g Sour cream
  • 5 tbsp Walnut oil
  • 200 g Very coarsely chopped walnuts
  • 4 Slices of young goat cheese goat gouda
  • Pepper and salt grated nutmeg to taste, a little cumin
  • 2 cans Canned tomatoes a 400 g approx

Instructions
 

  • I thawed brussel sprouts, broccoli florets or, of course, fresh, if possible in the season - without pre-boiling - in an oiled ovenproof dish .. I mixed and whipped the eggs in a bowl along with the sour cream and the fresh cheese, of your choice ... I put this mixture over the vegetables, and so did the canned tomatoes.
  • with salt, pepper, nutmeg, cumin was seasoned .. I baked the whole 25-30 minutes in the preheated oven at 170 degrees. After this baking time I opened the oven and put the walnut oil over the casserole. The slices of goat cheese were picked and also put on the casserole. and now distribute the chopped walnuts on the casserole ...
  • the oven is closed again and the casserole baked again for 10-13 minutes .. now it is ready and a nice red wine and maybe a salad tastes good with it ...

Nutrition

Serving: 100gCalories: 884kcalFat: 100g
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Written by John Myers

Professional Chef with 25 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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