John Myers
Contents
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Ingredients
- 600 g Chestnuts
- 60 g Walnut kernels
- 120 g Cream
- 2 tsp Green spelled, ground
- 2 Egg yolk
- 60 g Grated Edam
- 600 g Savoy cabbage, prepared and weighed
- 100 g Chopped onions
- 50 g Butter
- 2,5 tsp Grained vegetable broth
- 2 tbsp Chopped parsley
- 0,5 tbsp Marjoram
- Freshly grated nutmeg
- Salt
- Butter for the mold
Instructions
- Wash the chestnuts, cut them crosswise at the tip and cook for about 15 minutes. Take out only 3-4 chestnuts at a time with a slotted spoon and remove the skin and brown inner skin. (If the chestnuts cool too much, the inner skin will be difficult to remove) Set aside. (I take the chestnuts out of the can or the shrink-wrapped chestnuts
- Roughly chop the walnuts, whip the cream until stiff. Put the nuts, green spelled flour, egg yolks and cheese (except for 2 tablespoons) under the cream and place in the refrigerator.
- Wash the sausage and cut into strips approx. 1 cm wide.
- Dice the onions and sauté in 20 g butter until translucent. Grease a flat, fire-proof dish, preheat the oven to 220 degrees.
- Add the savoy cabbage, 2 teaspoons of stock and about 5 tablespoons of water to the onions. Steam the vegetables for about 10 minutes until they are firm to the bite. Add 20 g butter and the herbs and season with salt and nutmeg.
- Fill the savoy cabbage in the middle of the pan, leaving the edge free for the chestnuts. Spread the ice cream on the savoy cabbage and sprinkle with the remaining cheese. (I mix savoy cabbage and chestnuts, it doesn't matter)
- Put the form in the oven and bake for about 8-10 minutes (until it browns)
Nutrition
Serving: 100gCalories: 251kcalCarbohydrates: 25.9gProtein: 4.7gFat: 14.4g
