Summary

Ingredients

• 1 kg Brussels sprouts, frozen
• 1 kg potatoes, waxy
• 2 piece (s) onion (s)
• 500 g Kasseler
• 0.5 bag ½ cheese, grated (sort to taste)
• 1 bunch parsley
• 1 cup cream
• 1 cup sour cream
• 0.5 ½ cup crème fraîche
• possibly vegetable stock powder
• Fat for the shape

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Instructions

1. Peel, wash and dice the potatoes.
2. Put the frozen Brussels sprouts in boiling salted water, allow to boil, add the potato cubes, boil again and cook for 10 minutes. Drain and place in a greased, flat baking dish.
3. Preheat the oven to 175 ° C fan oven.
4. Dice the Kasseler salmon. Peel and dice the onions and sauté in a little fat until translucent. Add the smoked pork chops, fry them lightly and then pour them onto the Brussels sprouts and potatoes mixture.
5. Scatter the grated cheese on top (more depending on your taste).
6. Rinse the parsley, shake dry, finely chop and sprinkle half on the cheese.
7. Mix the crème fraîche, sour cream and cream, season with freshly ground pepper (and one or two teaspoons of vegetable stock powder to taste) and pour over the casserole.
8. Bake in the preheated oven for approx. 20 minutes.
9. Sprinkle with the remaining parsley and serve.