Camembert with Walnuts and Brussels Sprouts

Ingredients

• 4 Camembert (120 g each)
• 600 g fresh Brussels sprouts
• Salt
• 2 tbsp butter
• Pepper (freshly ground)
• 1 pinch nutmeg (freshly grated)
• 1 tbsp coarsely chopped walnuts
• 0.5 bunch Parsley

Instructions

1. 1.

   Remove the Camembert from its packaging, place in oven-safe dishes and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2‑3) for about 20 minutes.

2. 2.

   Meanwhile wash, trim and remove outer leaves of Brussels sprouts. Make cross cuts on stems and blanch the sprouts in boiling salted water for 2–4 minutes. Drain, shock with cold water, let drain and halve them.

3. 3.

   Melt butter in a pan and sauté the Brussels sprouts for 2–3 minutes. Season with salt, pepper and a pinch of nutmeg.

4. 4.

   Toast walnuts in a hot pan without oil, remove, cool and roughly chop. Wash parsley, dry by shaking and finely chop it.

5. 5.

   Arrange the Brussels sprouts around the cheese. Sprinkle walnuts and parsley over them and serve immediately.