Brussels Sprouts and Chestnuts Casserole
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 15 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 clove garlic, finely chopped, optional
- 1 potato (s), (peeled and cut into pieces, optional
- 1 cm chilli pepper (s), finely chopped, alternatively dried chilli powder
- 1 medium onion (s), cut into cubes
- 5 cm leek, cut into small pieces
- 1 handful plum (s), dried, cut into small pieces
- some sesame seeds, or a few walnuts
- 200 g chestnut (s), cooked (bouht ready-to-use)
- 1 kg Brussels sprouts
- 2 carrot (s)
- 0.33 tuber / n celery
- 200 g cheese, rated (Emmentaler)
- Parmesan, if desired
- 200 g cream, or coconut milk
- 100 ml red wine
- possibly paprika powder
- Salt and pepper
- some rosemary, fresh or dried
- Thyme, fresh or dried
- Oregano, fresh or dried
- 1 teaspoon, leveled coriander
- 1 teaspoon, leveled cumin
- 1 pinch cloves powder, (or 3 whole cloves)
- 1 small lemon (s), add the juice
- honey, approx. 1 tablespoon
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves from the Brussels sprouts and clean them. Bring the Brussels sprouts to the boil in a saucepan with water and a little salt (cook for about 15 minutes, it should still be firm to the bite). Peel the onions, carrots and possibly some celery and cut into cubes. Chop the garlic and chilli pepper into small pieces. Also cut the ready-to-eat chestnuts, plums and leek into small pieces.
- Sauté the onions with a little oil in a large pan. Gradually add the carrots, diced potatoes and celery, leek, herbs, cumin, coriander and sesame seeds and sauté with the onions for a few minutes. Then add the chilli, garlic, plums and chestnuts and fry a little more. Now - if available - first add a little honey and then the red wine. Bring the whole thing to a boil with cream or coconut milk and season with the remaining spices (salt, pepper, cloves, if necessary a little paprika powder) and the lemon juice.
- When the Brussels sprouts are cooked firm to the bite, add them to the ingredients in the pan. Season again to taste, place in a baking dish and sprinkle with the cheese. Bake at 200 degrees for about 15 minutes until the cheese has turned a nice golden brown.
- Salad goes well with it.
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