Brussels Sprouts and Leek Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g Brussels sprouts
- 2 leeks
- 2 carrot (s)
- 2 small onions or shallots
- 1 tablespoon oil
- 150 ml vegetable stock
- 150 ml apple juice
- salt
- Pepper from the grinder
- nutmeg
- 5 egg (s)
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Clean and quarter the Brussels sprouts, remove the dark green ends and roots of the leek and cut into rings.
- Peel the carrots and onions, chop them into small cubes and sauté in hot oil. Add the rest of the vegetables. Deglaze with the broth and apple juice, season with salt, pepper and nutmeg
- Preheat the oven to 200 degrees top / bottom heat.
- Separate the eggs, beat the egg whites until stiff. Put the egg yolks under the steamed vegetables. Mix everything loosely with the egg whites and bake in a greased casserole dish for about 35 minutes. After about half the baking time, cover with aluminum foil so that the surface does not burn.
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