Brussels sprout casserole with smoked porker
Time
Total preparation time: 45 min.
ingredients
- 500 g Brussels sprouts (fresh or frozen)
- 500 g potatoes
- 200 g bacon without bone
- 1 onion
- 40g of butter or margarine
- 30 g of flour
- 150 ml of milk
- 250 ml of cream
- 125 ml of cooking water from the potatoes and Brussels sprouts
- pepper
- salt
- 6 sprigs of thyme
- 50 grams of walnuts
- 100 g of grated edam cheese (or other cheese)
preparation
Peel potatoes and cut into coarse pieces, wash. Wash Brussels sprouts and wash them (one operation is saved if you take the frozen ones). Cook together in boiling salted water for about 15 minutes. Then drain in a sieve and catch the cooking water.
Dice Kasseler. Fry the onion in small pieces, fry until hot, then dust with the flour. Gradually add 125 ml cooking water with the milk and the cream and stir well, so that no lumps form. Season with pepper and salt.
Wash the thyme and add the removed leaves to the sauce. Chop the walnuts.
Preheat the oven to 200 degrees (with circulating air 180 degrees)
Put the Brussels sprouts, potatoes and cassava in the casserole dish and pour the sauce over it. Sprinkle chopped nuts over it and finally sprinkle the grated cheese over the casserole.
Bake the casserole for 30 minutes.
Note: I have omitted both the thyme, as well as the nuts, I did not have in the house.
The recipe is actually for 4 people, but we did it for two: o)
