Summary

Ingredients

• 500 g Brussels sprouts, cleaned, washed, blanched
• 3 egg (s), separated
• 250 ml white wine
• 1 teaspoon salt
• 250 g flour
• Pepper, nutmeg
• Oil (frying oil)
• 1 box cress, green
• 2 egg (s), hard-boiled
• 250 g quark, loose
• 150 g yourt salad cream
• 100 g cream
• Lamb`s lettuce, washed
• radish

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Instructions

1. Brussels sprouts are not really our thing, but can be recommended in such transformations.
2. Mix the egg yolks with the white wine, salt, flour, pepper and the nutmeg to a batter. Beat the egg white and fold in, the wine dough is ready.
3. For the dip, the cress is removed from the cup and finely chopped, as are the hard boiled eggs. Mix with cream, yoghurt, salt and pepper, the dip is ready.
4. Now dust the florets with flour, pull through the wine dough with a fork and bake in hot fat for 2-3 minutes. Arrange the hot florets in a bowl with lettuce and radishes.
5. Dip the florets in the dip before eating. Goes well as a snack for a skat evening or a Tupperware party.