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Linda Kaye
Brussels sprout stew with mega meat loaf
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Ingredients
Directions
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Heat the oven to 190 ° C.
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Grease a cake tin.
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Slice the peppers and the garlic.
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Break the eggs over a bowl and mix with the vegetables, garlic, slightly less than half of the milk, half a teaspoon of salt per person, breadcrumbs and minced meat.
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Spread the mixture over the cake tin, press slightly and smooth.
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Bake for about 70 minutes in the oven until the minced meat is cooked.
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Bring a pot of water to the boil with a little salt.
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Peel the potatoes, cut them into pieces and put them in another pan with a layer of water.
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Bring to the boil and simmer for 20 minutes.
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Peel the apples and cut into cubes.
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Meanwhile, cook the sprouts in the salt water for 10 minutes until they are al dente.
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Rinse them cold under the tap and cut into quarters.
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Drain the potatoes and add the butter, puree with a pestle.
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Heat the rest of the milk and add it together with the sprouts and apple cubes.
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Warm the whole well, season with pepper, salt and possibly nutmeg.
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Serve the stew and mow with piccalilli or mustard.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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