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Father Mark
Sprout cake with mushrooms
Brussels sprouts with chestnut mushrooms.
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Ingredients
Directions
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Preheat the oven to 225 ° C.
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Defrost the puff pastry. Grease the oven dish with butter and covered with the puff pastry. Prick the dough here and there with a fork.
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Halve the sprouts. Boil the sprouts in plenty of boiling water for 5 minutes.
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Cut the onion into wedges. Clean the mushrooms with kitchen paper and cut into slices.
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Heat the butter in a saucepan and fry the onion glassy. Add the mushrooms and the thyme and stir-fry 5 minutes.
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Put the sprouts through and season with salt and pepper. Spoon the sprouting mixture onto the puff pastry.
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Stir in the dairy spread with the eggs and spoon the mixture over the filling.
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Fry the cake in the middle of the oven for 45 minutes until golden brown and done. After 30 minutes, return the oven temperature to 175 ° C. Serve immediately.
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Nutrition
510Calories
Sodium21% DV495mg
Fat51% DV33g
Protein32% DV16g
Carbs12% DV36g
Fiber28% DV7g
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