Brussels Sprouts and Carrot Gratin

with Mini Potato Dumplings
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Brussels Sprouts and Carrot Gratin
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
509
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories509 kcal(24 %)
Protein27.5 g(28 %)
Fat29.8 g(26 %)
Carbohydrates30 g(20 %)

Ingredients

for
4
Ingredients
500 grams
2
200 grams
250 grams
1 teaspoon
Vegetable oil (for the baking dish)
150 grams
2
Eggs (size M)
1 bunch
50 grams
middle aged Gouda cheese
How healthy are the main ingredients?
Gouda cheese

Preparation steps

1.

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.

2.

Cut the smoked pork tenderloins into strips and fry in a non-stick skillet.

3.

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.