Brussels sprout casserole for autumn

Ingredients for 4 servings:

• 500 g Brussels sprouts
• 1 onion(s)
• 1 garlic clove(s)
• 50 g apricot(s), dried
• 50 g plum(s), dried
• 2 tsp vegetable oil
• 1 tsp cumin
• ½ tsp turmeric
• 4 eggs
• 150 g natural cream cheese, 1%
• 50 ml milk, low-fat, 1.5%
• 100 g cheese, grated spicy, 50% fat
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Vegetarian

Clean the Brussels sprouts, cut a cross into the stem ends, and boil the florets in salted water for 10 minutes, then drain and halve if desired. Peel and dice the onion, and mince the garlic. Dice the apricots and plums. Preheat the oven to 200°C (gas mark 3, fan oven 180°C). Heat oil in a pan and sauté the diced onion and garlic for 2-3 minutes. Add the Brussels sprouts, apricots, and plums and sauté for 5-8 minutes. Season with salt, pepper, cumin (you may want to toast them a little first), and turmeric. Place everything in a 15 x 25 cm baking dish. Whisk the eggs with the cream cheese and milk, season with salt and pepper, and spread the topping over the Brussels sprouts. Sprinkle the Brussels sprout casserole with cheese and bake in the oven on the middle rack for 20-25 minutes.