| Type | Per person |
|---|---|
| Energy | 745 kcal |
| Fat | 27 gr |
| of which saturated | 8 gr |
| Carbohydrates | 66 gr |
| of which sugars | 11 gr |
| Fibres | 16 gr |
| Protein | 52 gr |
| Salt | 1.05 gr |
Gratinated purple Brussels sprouts with chicken
Main course
2 persons
30 - 60 min
With seasonal products
250gr vegetables p.p.
Ingredients
2 persons
| 500 gr purple Brussels sprouts |
| 200 gr chicken breast |
| 500 gr crumbly potatoes |
| 150 ml semi-skimmed milk |
| 40 gr walnuts |
| 2 tbsp light cooking cream |
| 2 teaspoons mustard |
| 1/2 tsp fenugreek seed |
| 80 gr gr grated 30+ cheese |
| pepper |
Preparation
1. Preheat the oven to 200 ˚C.
2. First clean the potatoes and boil them for about 20 minutes until tender and crumbly.
3. Add some semi-skimmed milk to the potatoes and puree. Add pepper to taste.
4. Meanwhile, season the chicken breast with pepper and quickly fry until golden brown in the frying pan. Add 2 generous tablespoons of light cooking cream and 1 tablespoon of mustard. Stir everything together and set aside. The chicken does not need to be cooked at this stage.
5. Cut the Brussels sprouts into quarters.
6. Take an oven dish and line the bottom with a thin layer of mashed potatoes. Put the chicken with sauce on top and the Brussels sprouts on top. Cover again with a layer of mashed potatoes. Sprinkle the puree with grated cheese and put in the oven for 30 minutes.
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Nutritional values
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