Brussels Sprouts with Potato Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon rapeseed oil
- 50 g onion (s)
- 500 g Brussels sprouts
- 1 teaspoon coriander seeds
- 400 g potato (s)
- 80 g almond cream (Almond Cream Cuisine)
- 100 ml vegetable stock
- 1 teaspoon marjoram, dried
- salt and pepper
- nutmeg
- 2 tablespoon almond flakes
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions. Clean the Brussels sprouts, halve or quarter depending on the size. Peel and roughly grate the potatoes.
- Roast the coriander seeds in a dry pan until they start to smell. Let cool a little, then use a small mortar or grind.
- Mix the broth with the almond cream and season with salt, pepper and nutmeg. Add marjoram.
- Heat the rapeseed oil in a pan and fry the onion cubes in it. Add the Brussels sprouts and fry a little more. Mix in the coriander. Distribute in two baking dishes. Spread the grated potatoes over the top and pour the cream mixture over them.
- Bake in a hot oven at 200 ° C top / bottom heat for approx. 40 - 45 minutes.
- Sprinkle with flaked almonds before serving.
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