John Myers
Casserole with Brussels Sprouts
The perfect casserole with brussels sprouts recipe with a picture and simple step-by-step instructions.
- 400 g Potatoes
- 30 g Branded butter
- 200 ml Milk
- 0,5 teaspoon Salt
- Freshly grated nutmeg
- 500 g Brussels sprouts fresh
- 1 teaspoon Salt
- Boiling water
- 250 g Minced beef
- 1 tablespoon Oil for frying
- 2 Onions in strips
- Black pepper from the mill
- Salt
- 0,5 teaspoon Ground caraway
- 0,5 teaspoon Caraway seeds
- Fat for the baking dish
- 50 g Grated cheese
- Make a fluffy mashed potatoes from potatoes, butter, milk, salt and nutmeg. At the same time, cook the cleaned rosebuds in salted water for 7 minutes and drain. Mix the puree with the florets and spread them into the greased casserole dish. Pre-heat the oven to 220 degrees Celsius.
- Fry the minced meat in a pan in the heated oil and when it has already got some color, brown the onion strips on the side. Mix with pepper, salt and both types of caraway and pour everything over the potato mixture and smooth out.
- Sprinkle with grated cheese and bake in the oven for about 20 minutes.
Facebook Comments