John Myers
Brussels Sprouts and Carrot Casserole
The perfect brussels sprouts and carrot casserole recipe with a picture and simple step-by-step instructions.
- 2 medium sized Eggs
- 120 ml Low fat milk
- 100 g Flour
- 1 tsp Freshly chopped thyme
- 1 tbsp Butter
- 300 g Brussels sprouts fresh
- 300 g Carrots red
- 2 tsp Chopped parsley
- Salt and pepper
- Separate the eggs, stir together the egg yolks, milk, flour, thyme, a little salt and pepper. Melt the butter and stir in. Let the dough swell for 20 minutes.
- Clean the Brussels sprouts, cut the stalk crosswise. Cut the carrots into pieces about 2-4 cm. Cook the Brussels sprouts in boiling salted water for 10 minutes over medium heat. Add the carrots after 5 minutes and cook at the same time. Then drain everything and drain well.
- Preheat the oven to 200 degrees (fan oven 180 degrees). Beat the egg whites and 1 pinch of salt until stiff, fold into the dough. Put the vegetables in a baking dish, pour the batter over them. Bake in the hot oven on the lowest rack for 25-30 minutes. Serve sprinkled with parsley.
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