Casserole of chestnut with skorzenée roots and steamed Brussels sprouts.

Ingredients for Casserole of chestnut with skorzenée roots and steamed Brussels sprouts.

Instructions for Casserole of chestnut with skorzenée roots and steamed Brussels sprouts.

To prepare the Casserole of chestnut with skorzenée roots and steamed Brussels sprouts. recipe, please follow these instructions:

Golsad tamper-proof, either by by Blanch them in 5 minutes or bake them in the oven in 8-10 minutes, remember to carve them in the top first.

Skorzonée roots must be cleaned with a brush. Then the skralles, and halved lengthwise then Cut into 3 cm. long stems. Put them in cold water with a little lemon juice.

Cut the outer leaves of the cabbage rose and cut a small cross in the bottom.

Sauté shallots and celery in a casserole for about 5 minutes, add the skorzénerødder and saute for about 5 minutes, add the chestnuts, grøntsagsfond and a little salt and pepper and put the lid on the pot. Put the Pan in the preheated oven at 200 degrees for 45 minutes.

Brussel sprout steamed in a steamer or in a sieve in a pan with a little water in and foil over. They need to be steamed in the 10-15 minutes and then mix into the Pan, which is put in the oven another 10 minutes.

Season with salt and pepper and serve with mashed potatoes.