Brussels Sprouts and Carrot Gratin
- 500 grams
- 200 grams
mini Potato dumplings
- 250 grams
Smoked pork tenderloin (boneless)
- 1 teaspoon
Vegetable oil (for the baking dish)
- 150 grams
Eggs (size M)
- 1 bunch
- 50 grams
middle aged Gouda cheese
Brush the Brussels sprouts, rinse and cook for 12-15 minutes in boiling salted water. Peel the carrots and dice, and cook in salted water for about 10 minutes.
Cook the potato dumplings in salted water according to package instructions. Drain the Bruseels sprouts, carrots and potato dumplings in a colander, and allow to drain completely.
Cut the smoked pork tenderloins into strips and fry in a non-stick skillet.
Grease a baking dish with oil. Spread the Brussels sprouts, carrots, potato dumplings and fried pork tenderloins strips in the baking dish.
Mix crème fraîche with the eggs, and season with salt and pepper to form a custard. Rinse the parsley, shake dry, chop and stir into the custard. Pour the custard over the vegetables in the baking dish and grate the Gouda over it. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 30 minutes.
Remove the baking dish from the oven, cool slightly and serve hot.