Vegetarian Brussels Sprout Casserole

Ingredients for 4 servings:

• 750 g Brussels sprouts, frozen or 1 kg fresh
• 100 g chestnut(s)
• 200 g cheese (Emmental), grated
• 200 g crème fraîche
• 100 ml vegetable stock
• 50 ml white wine or cider
• 1 egg(s)
• 30 g breadcrumbs
• 50 g almond(s), chopped
• 50 g butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Clean fresh Brussels sprouts and cook in the vegetable broth for about 10 minutes. Briefly bring frozen Brussels sprouts to a boil in the broth, then cook for about 10 minutes. Season with salt and nutmeg to taste. In the meantime, peel the chestnuts, roughly remove the inner skin, and chop the chestnuts. Place the chestnuts in a greased casserole dish and add the Brussels sprouts along with some of the broth. Mix the cheese with the crème fraîche, wine, egg, and a little nutmeg, and season with salt and pepper. Spread the mixture evenly over the Brussels sprouts. Mix the almonds with the breadcrumbs and sprinkle over the cheese mixture. Finally, place the butter in small pieces on top. Baking time: 180°C fan-assisted oven, about 30 minutes. Boiled potatoes or baked potatoes are a great side dish. If the casserole turns out too dry, add a little milk.