John Myers
Contents
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Ingredients
- 500 g Brussels sprouts fresh
- 250 g Fresh mushrooms
- 1 Onion
- 1 Clove of garlic
- 200 Boiled ham
- 250 ml Cream
- 150 ml White wine
- 2 tbsp Creme fraiche Cheese
- 100 g Gouda cheese
- Salt, pepper from the mill
- Freshly grated nutmeg
- Clarified butter
- Butter
Instructions
- Cook the Brussels sprouts in salted water for 15 minutes and drain. Clean and slice the mushrooms. Clean the onion and garlic and cut into small cubes. Also cut the cooked ham into cubes.
- Heat the clarified butter in a pan and sauté the onion and garlic in it. Add the ham and cook with it. Season with salt, pepper from the mill and nutmeg. Now deglaze the whole thing with the white wine. Stir in the crème fraìche and let it boil down briefly. Stir in the cream and season again.
- Grease an ovenproof casserole dish with the butter and add the Brussels sprouts. Place the mushrooms on top and pour the sauce over them. Now rub the grated cheese over it and bake the whole thing at 180 ° C in a preheated oven for 30 minutes. We had stuffed chicken breasts with mashed potatoes. Bon Appetit.
Nutrition
Serving: 100gCalories: 124kcalCarbohydrates: 2.1gProtein: 4.8gFat: 9.8g
