German Brussels Sprouts Casserole
Elements 2 pounds Brussels sprouts 1 medium onion 1 tbsp. butter 1 tbsp. salt ½ tsp. caraway seeds 1 ½ cup shredded swiss cheese 1 cup heavy cream ½ cup bread crumbs ½ tsp. pepper ½ tsp. nutmeg 2 tbsp. butter flakes Method Clean Brussels sprouts and cut the ends crisscross.
- 2 pounds Brussels sprouts
- 1 medium onion
- 1 tbsp. butter
- 1 tbsp. salt
- ½ tsp. caraway seeds
- 1 ½ cup shredded swiss cheese
- 1 cup heavy cream
- ½ cup bread crumbs
- ½ tsp. pepper
- ½ tsp. nutmeg
- 2 tbsp. butter flakes
- Clean Brussels sprouts and cut the ends crisscross.
- Bring water with caraway seeds and salt to a boil.
- Cook the Brussels sprouts till soft to the bite.
- In the meantime, prepare a large bowl with water and ice cubes or alternatively just very cold water.
- Drain the Brussels sprouts and add to ice water.
- Cube the onion finely.
- Melt butter in a pan and fry the onion cubes until translucent.
- Butter a casserole pan and preheat the oven to 350F.
- Add the shredded Swiss cheese, heavy cream, bread crumbs, pepper and nutmeg to a small bowl and mix well.
- Add the Brussels sprouts and the onion cubes into the casserole dish and toss lightly.
- Top with the cheese mixture and some butter flakes.
- Bake for about 15 to 20 min.
Bring water with caraway seeds and salt to a boil. Cook the Brussels sprouts till soft to the bite.
In the meantime, prepare a large bowl with water and ice cubes or alternatively just very cold water. Drain the Brussels sprouts and add to ice water. Melt butter in a pan and fry the onion cubes until translucent.
Butter a casserole pan and preheat the oven to 350F. Add the shredded Swiss cheese, heavy cream, bread crumbs, pepper and nutmeg to a small bowl and mix well.
Add the Brussels sprouts and the onion cubes into the casserole dish and toss lightly. Top with the cheese mixture and some butter flakes.
