Potato cake with Brussels sprouts

Herzhafter Kartoffelkuchen mit Rosenkohl, Zwiebeln und Champignons

Potato cake with Brussels sprouts

February 27th, 2018 | main dishes

Winter still controlls Northern Germany! Well, hearty winter cuisine: The sprouts stew in spicy mustard cream, while the juicy potato pie is baking in the oven. Here we go with the recipe:

Potato cake with Brussels sprouts

(Serves 4 – preparation time: 40 minutes – cooking time: 50 minutes)

1.2 kg potatoes

peel, wash, grate one half roughly, the other half finely

2 onions

finely dice, preheat oven to 220° C

put potatoes and onions in a fine sieve or – better – use a cloth to press out the juice of the potato, save the liquid in a bowl, let stand until the potato starch dropped to the bottom, then pour off the liquid

1 TS flour

salt, pepper

3 eggs

mix with the potato starch and the potatoes, put in a round baking dish lined with baking paper

2 TS butter

sprinkle butter in flakes on the potatoes, bake 30 minutes at 220° C, and 20 minutes at 180° C

800 g Brussels sprouts

clean, boil in salt water for 10 minutes, chill with ice water

200 g mushrooms

brush, cut in half

1 onion

cut into rings

1 TS butter

sauté mushrooms and onions for about 5 minutes

Salt, pepper

season

200 g cream

100 ml vegetable broth

boil together

salt, pepper

nutmeg (freshly grated)

2 ts mustard

flavor, simmer for 5 minutes, warm Brussels sprouts in cream sauce

serve potato cakes with Brussels sprouts and mushrooms

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