Brussels Sprouts Mince Casserole

Clean Brussels sprouts, i.e. cut outer leaves and stem into small pieces, score stem crosswise, rinse.

Sauté greens and chopped onion in oil for about 5 min on 2 or automatic heat 4 to 5. Crumble mince, add to vegetable form and sauté. Add paradeis pulp, strained paradeis and clear soup, add spices, cook for about 15 minutes on 1 or automatic cooking zone 4 to 5 in an open saucepan.

Melt butter or light butter in saucepan, sauté brussels sprouts on 2 or automatic cooking zone 4 to 5, extinguish with 1 cup of salted water and cook in closed saucepan for 15 min on 1 or automatic cooking zone 4 to 5 until tender.

Pour the minced meat sauce into a greased gratin dish, spread the well-drained Brussels sprouts evenly on top and sprinkle with grated cheese. Bake in oven until golden brown.

Circuit:

200 to 220 °C , 2nd slide bar v. U.

170 to 190 °C , convection oven

approx. 30 min.

Served with mashed potatoes.

85 min.

of Hamburgische Electricitätswerke Ag

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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