Summary

Ingredients

• 1 kg Brussels sprouts
• liter ⅛ whipped cream
• 1 onion (s)
• 1 tablespoon oil
• 200 ml vegetable stock
• 750 g potato (s)
• Hazelnut flakes
• Marjoram, at will
• salt and pepper
• Nutmeg, grated

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Instructions

1. Clean the Brussels sprouts, whisk the cream with salt, pepper and nutmeg. Cut the onion into fine cubes. Heat the oil and sauté the onion cubes. Add Brussels sprouts and sauté briefly. Pour in the stock and bring to the boil. Cover and cook for about 10 minutes.
2. Peel and roughly grate the potatoes.
3. Pour the brussel sprouts into a greased dish and distribute the grated potatoes evenly over the top. Pour the cream over it. Bake in a preheated oven (electric stove 200 degrees, convection 180 degrees, gas level 3) for about 40 - 45 minutes. Garnish with hazelnut flakes and marjoram if you like.