Brussels Sprouts Merano Style
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chestnuts, fresh or canned
- 500 g Brussels sprouts
- salt
- 1 large onion (s), diced
- 2 cloves garlic, finely diced
- 250 g cheese (soft cheese, e.. Chaumes)
- 3 tablespoon butter
- 5 tablespoon crème fraîche
- White pepper from the mill
- nutmeg
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Score the skin of the chestnuts crosswise with a knife, roast the chestnuts on a baking sheet in the oven (middle rail) for about 15 minutes.
- When the chestnuts have cooled down a bit, peel them. Carefully remove the dark skin under the peel. Clean the Brussels sprouts, cut crosswise on the stem and cook covered in a little salted water for 15 minutes. Drain on a sieve.
- Debark the soft cheese and cut the soft inner workings into cubes. In a large pan, heat the butter, add the diced onion and the diced garlic cloves and allow to translate.
- Put the chestnuts and Brussels sprouts in the pan and toss in them. Add the crème fraiche and the cheese cubes and let them melt. Season to taste with salt, pepper and nutmeg.
- Goes well with the Christmas goose or duck breast.
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