Brussels Sprouts Chestnut Casserole

Name: Brussels Sprouts Chestnut Casserole
Total time: 1 h 5 min
Yield: 4
Cuisine: German
Ingredients: butter (for greasing the dish); 500 g Brussels sprouts; Salt; 1 onion; 1 Garlic clove; 1 tbsp butter; 450 g chestnuts (vacuum-packed and pre-cooked); 200 ml whipping cream; 2 tbsp crème fraîche; 3 eggs; 150 g grated cheese (e.g., Appenzeller or Gruyère); Salt; Pepper (freshly ground); Nutmeg (freshly grated)

Prep: —

| Servings: 4 | Cook: —

A casserole of fresh Brussels sprouts and chestnuts from the vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

butter (for greasing the dish)
500 g Brussels sprouts
Salt
1 onion
1 Garlic clove
1 tbsp butter
450 g chestnuts (vacuum-packed and pre-cooked)
200 ml whipping cream
2 tbsp crème fraîche
3 eggs
150 g grated cheese (e.g., Appenzeller or Gruyère)
Salt
Pepper (freshly ground)
Nutmeg (freshly grated)

Instructions

1.
Preheat the oven to 180°C fan-forced. Grease a large casserole dish.
2.
Wash the Brussels sprouts, remove outer leaves, cut stem crosswise and blanch in boiling salted water for about 3 minutes. Peel onion and garlic and finely dice. Sauté both in hot butter. Add chestnuts and stir through. Whisk cream with crème fraîche, eggs and ¾ of the cheese. Season with salt, pepper and nutmeg. Drain Brussels sprouts and add to dish along with chestnuts. Pour egg-cream mixture over them and sprinkle remaining cheese on top. Bake in preheated oven for 20–25 minutes until golden.
3.