Rosewood Casserole for Fall
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g Brussels sprouts
- 1 onion (s)
- 1 clove garlic
- 50 g apricot (s), dried
- 50 g plum (s), dried
- 2 teaspoons vegetable oil
- 1 teaspoon cumin
- 0.5 teaspoon ½ turmeric
- 4 egg (s)
- 150 g plain cream cheese, 1%
- 50 ml milk, low-fat, 1.5%
- 100 g cheese, rated spicy, 50% fat
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts, cut the stems crosswise and boil the florets in salted water for 10 minutes, then drain and cut in half as desired.
- Peel the onion and cut into cubes, squeeze the garlic. Dice the apricots and plums.
- Preheat the oven to 200 ° C (gas mark 3, convection 180 ° C).
- Heat the oil in a pan and sauté onion cubes and garlic for 2-3 minutes. Add Brussels sprouts, apricots and plums and sauté for 5 - 8 minutes. Season with salt, pepper, cumin (possibly toast a little beforehand) and turmeric.
- Put everything in a baking dish (15 x 25 cm). Whisk the eggs with cream cheese and milk, season with salt and pepper and spread the topping and on the Brussels sprouts. Sprinkle the rosebud casserole with cheese and bake in the oven on the middle rack for 20-25 minutes.
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