Överbacke Sprute-Breitlouch-Jemöös à la Didi

Ingredients for 2 servings:

• 200 g leek
• 300 g Brussels sprouts
• 200 g potatoes
• 1 m.-sized egg(s)
• 150 ml cream
• e.g. salt and pepper
• nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Baked Brussels sprouts and leek vegetables à la Didi

Boil the potatoes and cut into small cubes. Boil the leek and chop finely. Boil the Brussels sprouts and halve them. Mix the potato cubes with the Brussels sprouts and leek and place in a casserole dish. For the sauce, beat the egg with salt, pepper, and nutmeg until frothy, then whip the cream until stiff peaks form and fold in. Pour the sauce over the vegetable mixture and bake the casserole in a preheated oven at 200°C for 20 minutes.