Brussels sprout and leek casserole

Ingredients for 4 servings:

• 400 g Brussels sprouts
• 2 stalk(s) leeks
• 2 carrots
• 2 small onions or shallots
• 1 tbsp oil
• 150 ml vegetable stock
• 150 ml apple juice
• Salt
• Pepper, from the mill
• nutmeg
• 5 eggs
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Clean and quarter the Brussels sprouts, remove any dark green ends and root ends from the leek, and cut into rings. Peel and finely dice the carrots and onion, and sauté in hot oil. Add the remaining vegetables. Deglaze with stock and apple juice, and season with salt, pepper, and nutmeg. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Separate the eggs and beat the egg whites until stiff. Stir the egg yolks into the sautéed vegetables. Loosely mix everything with the beaten egg whites and bake in a greased casserole dish for about 35 minutes. Cover with aluminum foil about halfway through the baking time to prevent the surface from burning.