Brussels sprout and chestnut casserole

Ingredients for 4 servings:

• 1 clove(s) garlic, finely chopped, optional
• 1 potato(s), peeled and cut into pieces, optional
• 1 cm chili pepper(s), finely chopped, alternatively dried chili powder
• 1 medium-sized onion(s), diced
• 5 cm leek, finely chopped
• 1 handful of plum(s), dried, cut into small pieces
• some sesame or a few walnuts
• 200 g chestnuts, cooked, vacuum-packed
• 1 kg Brussels sprouts
• 2 carrots
• 1 piece(s) celeriac, approx. 1/3 tuber
• 200 g Emmental cheese, grated
• Parmesan cheese, if desired
• 200 g cream or coconut milk
• 100 ml red wine
• possibly paprika powder
• e.g. salt and pepper
• some rosemary, fresh or dried
• Thyme, fresh or dried
• Oregano, fresh or dried
• 1 tsp sautéed coriander
• 1 tsp, leveled cumin
• 1 pinch of clove powder or 3 whole clove(s)
• 1 small lemon(s), juice
• n. B. Honey, approx. 1 tbsp

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

vegetarian Brussels sprout casserole with chestnuts and plums

Remove the outer leaves from the Brussels sprouts and clean them. Bring the sprouts to a boil in a pot with water and a little salt (cook for about 15 minutes; they should still be firm to the bite). Peel and dice the onions, carrots, and possibly some celery. Finely chop the garlic and chili pepper. Also dice the ready-to-eat chestnuts, the plums, and the leek. Sauté the onions in a little oil in a large pan. Gradually add the carrots, diced potatoes, and celery, the leek, the herbs, cumin, coriander, and sesame seeds, and sauté with the onions for a few minutes. Then add the chili, garlic, plums, and chestnuts and let them cook for a while longer. Now, if using, add a little honey and then the red wine. Reduce the mixture with cream or coconut milk and season with the remaining spices (salt, pepper, cloves, and a little more paprika if desired) and the lemon juice. When the Brussels sprouts are cooked al dente, add them to the pan’s ingredients. Season again, transfer to a baking dish, and sprinkle with the cheese. Bake at 200°C for about 15 minutes, until the cheese is golden brown. Serve with salad.