Summary

Ingredients

• 1 kg Brussels sprouts
• 1 kg potato (s)
• 3 onion (s)
• 2 carrot (s)
• 1 clove garlic
• 2 red pepper (s)
• 1 green pepper (s)
• 250 ml broth
• 100 g cheese, Emmentaler, rated
• salt and pepper

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Instructions

1. Clean, wash and halve the Brussels sprouts. Blanch in salt water. Roughly chop the onions, cut the carrots into strips, finely chop 1 clove of garlic and the red and
2. Cut the green peppers into fine cubes. Brown the onions, add the carrots and after a few minutes add the Brussels sprouts as well. Stir everything well and season as desired.
3. Cook the potatoes and use the potato press to make a puree, press the garlic and add it, also add the fried peppers, a little butter and the broth. mix everything together well.
4. Put half of the puree in a baking dish and distribute well. Add the Brussels sprouts pan. Seal well with the other half of the puree and spread the grated Emmentaler on top
5. Gratinate in the oven at 220 ° until the surface is golden brown and crispy.