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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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