I would never have thought to make a recipe with Brussels sprouts. I am not a fan.... But Leoni asked if they could have dinner at my house because they had a busy day and would be home late. On such a day it is always nice someone else does the cooking.
Amazing aunt as I am, I asked my nephews and niece what they would like to eat. Their answer was: Brussels sprouts! 🤔 That was something I wasn't counting on. But I couldn't say I wouldn't make Brussels sprouts because I didn't like them. Leoni always says: You have to at least try it! And I hadn't eaten it in a while.
So I tried to find a way to cook them that would be okay. I figured if I hide them in a casserole with other vegetables and cut them up small it would be fine. 😊 Add curry powder, one of my favourite spices, would also help.
Since there is never enough cheese in a dish. A theory that my nephews and niece will confirm. I added not only cheese on top but also Brie inside the dish. Judith responded to the recipe with: That's special... I am not sure whether that was negative or positive 😂, but I suggest she tries it because I thought it was quite a success!
Enjoy!
Nadine
Ingredients (for 5-6 servings)
3 white onions
2 cloves of garlic
1 tbsp of curry-powder
2 sweet red capsicum
500 grams of Brussels sprouts
450 grams of peas (frozen)
1 kilo of mashing potatoes
125 grams of (vegetarian) crumbled bacon
200 grams of grated cheese
200 grams of Brie cheese
250 ml cooking cream
pepper and salt
butter
Method
Preheat the oven to 200 degrees Celsius.
Peel and dice the potatoes and boil in about 20 minutes until fully cooked.
Cut all vegetables: - Finley dice the onion - Press the garlic clove - Cut the capsicum in small dice/strips - Cut the Brussels sprouts in half and then slice in thin strips.
Saute the onion and garlic with some butter in a frying pan on a medium heat.
Add the curry powder and saute until the onion has softened.
Add the dices capsicum and Brussels sprouts and stir fry together for 10 minutes.
Fry up the bacon bits in another pan until crispy.
Add the peas to the pan with onion, capsicum and Brussels sprout. Give it a stir and add the cooking cream (leave a small amount for the potato puree).
Add the bacon and mix everything together. Taste and if needed add pepper and salt.
Strain the cooked potatoes and mash until a smooth puree. We always add a few knobs of butter and milk or in this case cooking cream. Add it bit by bit and mash in between so you can see if you have added enough. Add salt and pepper for extra flavour.
Start to fill op the oven dish: - Place the vegetables and bacon on the bottom. - Slice the brie and place slices on top of the vegetables. - Cover the vegetables with the potato puree. - Sprinkle the grated cheese on top of the puree.
Place the dish in the oven and bake for 30 minutes until the cheese on top is nice and golden brown.
