Gratinated sprouts stew
Gratinated sprouts stew with cheese, chorizo and celeriac.
- 500 g something crumbly potatoes
- 500 g celeriac
- 700 g sprouts
- 100 g young mature cheese 50
- 1 toe garlic
- 100 g chorizo pamplona
- 3 tl ground laurel
- 25 g unsalted butter or margarine
- 100 ml semi skimmed milk
- 50 g Japanese breadcrumbs
Preheat the oven to 180 ° C.
Peel the potatoes and celeriac and cut into equal pieces. Cook together in a large pan of water with salt in 20 minutes until done.
In the meantime, clean the sprouts, halve them and steam in a steam basket or pan in 6 minutes until al dente.
Meanwhile, grate the cheese and finely chop the garlic. Cut the chorizo into pieces. Heat a frying pan without oil or butter and fry the chorizo in 4 min. Until crispy.
Add the garlic and bay leaf and cook for 2 minutes on low heat.
Drain the potatoes and celeriac and put back in the pan. Add the sprouts, butter, milk and chorizo and puree.
Season with pepper and salt. Divide the stew over the greased oven dish.
Mix the cheese with the and sprinkle over the stew. Bake for about 30 minutes in the middle of the oven until the cheese is golden brown. Yummy! .
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