Brussels sprout pancake with carrots

Ingredients for 3 servings:

• 500 g puree (Brussels sprout puree, recipe in my Profi)
• 2 eggs
• 3 tbsp oat flakes, flower-soft
• salt and pepper
• Oil for frying, e.g., rapeseed oil
• 3 large carrots
• 1 small onion(s)
• 1 tbsp vegetable stock powder, granulated
• 1 pinch(s) salt and black pepper, from the mill
• ½ tsp sugar
• 1 piece(s) butter for frying
• 2 tbsp oil for frying, e.g. rapeseed oil
• 1 tbsp fresh parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian home cooking

For the Brussels sprouts pancake, mix the Brussels sprouts puree with the eggs and oatmeal and season with salt and pepper. Heat the oil in a pan. Add half of the batter and fry. Turn the batter over – the batter will tear – and fry until the desired browning is achieved. Keep the pancake warm in the oven. Repeat with the second batch. For the carrot mixture, peel the carrots and onion. Cut the carrots into half slices and the onion into small cubes. Heat the butter and oil in a saucepan and lightly fry the carrots and onions, stirring constantly. Add a little water, season with vegetable stock, salt, pepper, and sugar. Cover the pan, turn off the heat, and cook the vegetables using the residual heat. Finally, stir in some chopped parsley.