Brussels sprout casserole with feta

Ingredients for 2 servings:

• 1 bag of fresh Brussels sprouts, approx. 750 g
• 50 g ham
• 1 pack of feta cheese
• ½ tsp vegetable stock powder
• pepper
• Paprika powder
• 1 garlic clove(s)
• 1 cup milk, approx. 200 ml
• 1 handful of mozzarella, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Clean the Brussels sprouts, trim the stems, and pre-boil the sprouts for about 7 minutes. Add granulated stock to the water for flavor. This saves me the need for salt. After cooking, scoop the sprouts out of the pot and place them in a lightly oiled casserole dish. Spread the ham and feta cheese on top. Season the mixture with pepper and paprika to taste, finely chop the garlic, and scatter it over the top. Finally, add milk and 2-3 tablespoons of the sprouting liquid, depending on how much liquid you want, and sprinkle with some grated mozzarella. Now bake the casserole in a preheated oven at 175°C (convection oven) for about 25 minutes.