Autumnal Potato Brussels Sprouts Casserole
Casserole
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Cook Time
1 h
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This vegetarian potato Brussels sprouts casserole from the Thermomix® is a hearty main course for the autumn season. The main ingredients are potatoes, Brussels sprouts and a creamy sauce made from butter, flour, vegetable stock and cream. With a preparation time of 60 minutes, of which 30 minutes is active working time, you get 4 servings. Ideal as a family meal or for lovers of hearty cuisine.
Ingredients (11 ingredients)
-
600 g Potatoes - waxy
-
500 g Brussels sprouts
-
1 Stück Onion
-
3 EL Butter
-
3 EL Flour
-
250 ml Vegetable stock
-
250 g Cream
-
nach Geschmack Salt
-
nach Geschmack Pepper
-
nach Geschmack Nutmeg
-
100 g grated Mozzarella
Preparation (7 steps)
Preparation
Preheat the oven to 180 degrees top and bottom heat. Grease a casserole dish with some butter. Peel 600 g potatoes and cut into cubes. Cut out the stalk from 500 g Brussels sprouts and remove the outer leaves.
Chop onion
Put 1 onion into the mixing bowl and chop for 3 sec./speed 5. Push down with the spatula.
Sauté onion
Add 3 tbsp butter to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.
Prepare roux
Add 3 tbsp flour to the onions in the mixing bowl and stir for 2 min./100°C/speed 2.
Prepare sauce
Add 250 ml vegetable stock and 250 g cream to the mixing bowl. Season with salt, pepper and nutmeg and let it thicken for 8 min./90°C/speed 2 while stirring.
Precook potatoes and Brussels sprouts
Place potato cubes and Brussels sprouts in the steamer basket. Add 500 ml water to the mixing bowl, insert the steamer basket and cook for 15 min./Varoma/speed 1.
Mix and bake casserole
Mix potatoes and Brussels sprouts in a casserole dish with the sauce. Sprinkle the casserole with 100 g grated mozzarella and bake for 25 min. in the preheated oven.
Finished cooking? Great! 🎉
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Allergens
- Milk
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