John Myers
Broccoli and Rosebud Casserole with Walnuts
The perfect broccoli and rosebud casserole with walnuts recipe with a picture and simple step-by-step instructions.
- 1000 gr Brussels sprouts -tk or freshly cleaned
- 750 gr Broccoli-Tk or fresh if possible
- 500 gr Curd cheese
- 3 Eggs
- 200 gr Sour cream
- 5 el Walnut oil
- 200 gr 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 gr approx
- 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 …
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