Brussels Sprouts Casserole with Sour Cream
Brussels sprouts provide fiber and vitamin C, while cheese and sour cream make the dish filling and creamy. Bell pepper adds juiciness and a fresh aroma.
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Inventory: Oven
541
Servings: 4 (1 serving ≈ 244 gram)
Digestion time: 4 hour
Complete protein: ✔
Remove the outer leaves from the brussels sprouts (400 g) and blanch them in boiling water for 3–5 minutes. Drain them.
Grate the hard cheese (200 g), dice the bell pepper (150 g), and chop the parsley (20 g). Mix everything with sour cream 30% (200 g), table salt (3 g), and black pepper (1 g).
Transfer the brussels sprouts to a baking dish, spread the sour cream sauce on top, and bake at 180°C for 20–30 minutes.
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