Brussel Sprout Souffle
Yield
2 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | handfuls |
brussels sprouts
|
*
|
| 2 | each |
tomatoes
peeled and cubed |
|
| 1 | each |
onions
finely chopped |
|
| 1 | teaspoon |
beef stock
instant |
|
| 6 | ounces |
cheese
grated |
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
nutmeg
|
*
|
| 1 | x |
paprika
|
*
|
| 1 | x |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | handfuls |
brussels sprouts
|
*
|
| 2 | each |
tomatoes
peeled and cubed |
|
| 1 | each |
onions
finely chopped |
|
| 5 | ml |
beef stock
instant |
|
| 173.4 | ml/g |
cheese
grated |
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
nutmeg
|
*
|
| 1 | x |
paprika
|
*
|
| 1 | x |
cayenne pepper
|
*
|
Directions
Cover brussel sprouts with water and season with salt, pepper and nutmeg.
Put in microwave and cook on HIGH for 7 minutes.
Mix the ground beef with salt, pepper, paprika, cayenne.
Fry in a little oil until all is nicely crumbly;add the tomatoes.
Turn down heat to low and add instant broth when the tomato juice is evaporated enough.
Put the brussel sprouts and the meat mix in a souffle form and sprinkle the cheese on top.
Bake in a 200C oven for 15 minutes, until cheese begins to brown.
