John Myers
Red Rosebud Casserole >>
The perfect red rosebud casserole >> recipe with a picture and simple step-by-step instructions.
- 500 g Brussels sprouts cleaned
- 400 g Floury potatoes
- 8 Cocktail tomatoes
- 1 Onion
- 30 g Butter
- 1 tbsp Flour
- 1 tsp Sweet paprika
- 0,125 liter Vegetable broth
- 0,25 liter Tomato juice made from ketchup or fresh
- 75 g Cream
- 100 g Grated cheese
- 0,25 bunch Chopped parsley
- Salt
- White milled pepper
- Wash the cleaned Brussels sprouts and cut in half. Peel the potato and cut into large cubes. Stew both in a saucepan with a little water for about 20 minutes until soft.
- In the meantime, peel and dice the onion. Heat 15 g butter in a pan and sauté the onion. Dust with the flour and paprika and lightly sear. Now deglaze with the broth, tomato juice and cream and bring to the boil. Simmer gently for about 5 minutes, then add the halved tomatoes towards the end. Preheat the oven to 180 ° C.
- Chop the parsley and add half to the sauce. Put the Brussels sprouts and potato mixture in a baking dish and pour the sauce over it. Sprinkle with cheese and spread the remaining butter on top in flakes. Put everything in the tube for about 7 minutes.
Facebook Comments