Brussels Sprouts and Chestnut Casserole

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Brussels Sprouts and Chestnut Casserole
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
691
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie691 cal.(33 %)
Protein25 g(26 %)
Fat41 g(35 %)
Carbohydrates54 g(36 %)
Sugar added0 g(0 %)
Roughage15.1 g(50 %)
Vitamin A0.6 mg(75 %)
Vitamin D2.2 μg(11 %)
Vitamin E2.8 mg(23 %)
Vitamin K195.6 μg(326 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.8 mg(73 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.9 mg(64 %)
Folate232 μg(77 %)
Pantothenic acid1.6 mg(27 %)
Biotin15.3 μg(34 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C172 mg(181 %)
Potassium1,566 mg(39 %)
Calcium412 mg(41 %)
Magnesium101 mg(34 %)
Iron3.6 mg(24 %)
Iodine9 μg(5 %)
Zinc3.8 mg(48 %)
Saturated fatty acids23.5 g
Uric acid93 mg
Cholesterol258 mg
Complete sugar22 g

Ingredients

for
4
Ingredients
butter (for the pan)
500 grams Brussels sprouts
salt
1 onion
1 garlic clove
1 Tbsp butter
450 grams Chestnuts (vacuum-packed and pre-cooked)
200 milliliters Whipped cream
2 Tbsps Crème fraiche
3 eggs
150 grams grated Cheese (such as Appenzell or Gruyere)
salt
freshly ground peppers
freshly grated Nutmeg

Preparation steps

1.

Butter large baking pan. 

2.

Rinse sprouts, remove outer leaves and cut stalks crosswise. Blanch in boiling salted water for about 3 minutes. Peel onion and garlic and chop very finely. Heat butter in a pan and saute onion and garlic for a few minutes. Add chestnuts and saute briefly. Whisk cream with crème fraîche, eggs and 3/4 of cheese, season with salt, pepper and nutmeg. Arrange drained sprouts and chestnuts in the pan, pour egg and cream mixture over and sprinkle with remaining cheese. Bake in preheated oven at 180°C (approximately 350°F) for about 20-25 minutes. Remove from the oven and serve.