Brussels Sprouts À La Normandy
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g Brussels sprouts
- 150 g potato (s)
- 4 apples
- 200 g minced beef
- 2 onion (s), finely chopped
- 2 tablespoon bacon, diced
- 4 tablespoon calvados
- 150 ml cider or apple juice
- 250 ml vegetable stock
- 1 egg (s)
- 4 tablespoon crème fraîche
- 1 roll, stale
- salt and pepper
- nutmeg
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts and cut crosswise on the stalk. Halve the large florets. Peel and dice the potatoes and apples. Preheat the oven to 170 degrees. Soak the bun in lukewarm water.
- Heat some oil in a saucepan, add the bacon and leave it out. Add onions and sweat until translucent. Then add the Brussels sprouts and potatoes, fry briefly and deglaze with cider and stock. Place the apple cubes on top, pour the calvados over them and cover with a lid and place in the oven for about 20 minutes.
- Mix the soaked roll with the minced meat, egg, salt, pepper and nutmeg. Shape them into small balls. Take the pot out of the oven and place the meatballs on top of the vegetables. Spread the crème fraiche in between and put the pot in the oven again with the lid closed for about 20 minutes. Put the brussel casserole on a plate and serve.
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