Summary

Ingredients

• 450 g Brussels sprouts, fresh or frozen
• 600 g veetables (butter veetables, frozen)
• 40 g butter
• 40 grams flour
• 250 ml Brussels sprouts broth
• 125 ml milk
• 125 ml cream
• 2 egg (s)
• 50 g cheese, rated
• 1 pinch sugar
• 1 pinch nutmeg
• 4 Mett ends

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Instructions

1. Boil the Brussels sprouts in lightly salted water over low heat. Spread the butter vegetables in a flat baking dish. Cut the meatloaf into slices and pour over the buttered vegetables with the Brussels sprouts.
2. Sweat the flour in the butter, add the Brussels sprouts broth and milk and cook for 5 minutes over low heat while stirring. Whisk the cream with the eggs, add the sugar and nutmeg. Remove the sauce from the plate and stir in the egg and cream mixture.
3. Pour the sauce over the vegetables with the meatloaf and top with grated cheese. Bake at 220 ° C for 15-20 minutes.
4. Mashed potatoes also taste very good. Without meatballs it is also a vegetarian dish.