Brussels Sprouts and Bacon Casserole
The little cabbage has it all: fibre that keeps us full and at the same time can bind dietary fats. It is also said to be able to protect us from certain types of cancer (stomach, intestines and lungs).
You can also make the tasty Brussels sprouts casserole vegetarian with a small modification. Replace the bacon with pickled tomatoes cut into strips.
Preheat oven to 180°C (approximately 350°F) convection. Butter a baking dish. Rinse, trim and cut an "x" on the stem ends of Brussels sprouts.
Boil in salted water for about 8-10 minutes or until almost done. Rinse under cold water and drain. Peel garlic, finely chop and mix with cream, creme fraiche, eggs and half of the cheese. Season with salt, pepper and nutmeg.
Slice bacon and chop walnuts. Spoon Brussels sprouts into the baking dish. Pour cream mixture over Brussels sprouts and sprinkle with walnuts and bacon.
Sprinkle remaining cheese on top and bake in preheated oven for about 25 minutes. Remove and serve immediately.