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
Brussels Sprouts with Potato Crust
Brussels Sprouts with Potato Crust
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Instructions

  1. Peel and dice the onions. Clean the Brussels sprouts, halve or quarter depending on the size. Peel and roughly grate the potatoes.
  2. Roast the coriander seeds in a dry pan until they start to smell. Let cool a little, then use a small mortar or grind.
  3. Mix the broth with the almond cream and season with salt, pepper and nutmeg. Add marjoram.
  4. 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.
  5. Bake in a hot oven at 200 ° C top / bottom heat for approx. 40 - 45 minutes.
  6. Sprinkle with flaked almonds before serving.

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