in Germany

Brussels sprouts and potato casserole

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Ingredients for 4 servings:

  • 600 g potatoes
  • 300 g Brussels sprouts
  • Salt
  • 30 g bacon, streaky
  • 20 g butter or margarine
  • 20 g flour
  • ¼ liter beef broth
  • ⅛ liter white wine
  • ¼ liter whipped cream
  • Parsley
  • pepper
  • nutmeg
  • some sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and dice the potatoes. Boil for 15-20 minutes until tender. Cook the Brussels sprouts for 10-15 minutes. Meanwhile, finely slice the bacon and sauté in the butter until translucent. Stir in the flour and sauté, then deglaze with the broth, wine, and cream. Cover and simmer over low heat for 10 minutes. Finely chop the parsley. Stir the Brussels sprouts and cooked potatoes into the sauce and season with spices. Serve with ham and white wine. If you like, you can top the dish with cheese in the oven at 180°C for about 20-30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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