Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Brussels sprouts
Mashed potatoes
Gratin
Utensils
One ovenproof dish (holding approx. 2 ½ l), greased.
How it's done
Brussels sprouts
Place the Brussels sprouts in the prepared dish, cover with the stock, season.
To bake
Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove.
Mashed potatoes
Cook the potatoes in salted water for approx. 15 mins. until soft, drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Add the butter and milk. Mash the potatoes with a fork or potato masher, season, mix in the Gorgonzola.
Gorgonzola (cremoso)
Gratin
Heat the oil and sugar in a pan. Add the onions, sauté for approx. 10 mins. until soft, stirring occasionally. Spread the mashed potatoes on top of the Brussels sprouts, followed by the fried onions.
Return to the oven
Approx. 20 mins. in the centre of the oven.
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