Читать книгу Vegetable Kitchen - Bernhard Long - Страница 96

Serves 4 meals

Butter (for the mold)

1 ½ kg fresh sprouts

1 clove of garlic

200 milliliters of whipped cream

2 tablespoons creme fraiche

3 eggs (size M)

100 grams of grated cheese, for example, mountain cheese

Salt and freshly ground pepper

Pinch of freshly grated nutmeg

70 grams of bacon into slices

40 grams walnuts

The preparation sequence

Preheat the oven to 180 ° C convection. A casserole churning. Wash the Brussels sprouts with water, clean and cut a cross on the brew.

In salt water for 8-10 minutes Boil almost. Quenching and drain. Peel the garlic, chop finely and mix with the cream, the creme fraiche, eggs and half the cheese. Season with salt, pepper and nutmeg.

chop the bacon into strips. The walnuts chop. Fill the Brussels sprouts in the form. Pour the cream topping over it and sprinkle with walnuts and ham.

Sprinkle the remaining cheese on top and heated, preheated oven so the. Bake 25 minutes Remove and serve immediately