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19/02/2022 By Frodenheng.lu

Brussels sprouts cheese rosti

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Brussels sprouts cheese rosti

Course Aperitif dinner, Fingerfood, Starter
Cuisine Switzerland
Keyword Brussels sprouts, Cheese
Servings 4

Ingredients

  • 200 g Brussels sprouts grated
  • 150 g Sbrinz AOP grated
  • 150 g Gruyère AOP grated
  • 100 g breadcrumbs
  • 1 onion chopped
  • 1 clove garlic chopped
  • 1 bunch parsley chopped
  • 3 eggs whisked
  • 1 pinch cayenne pepper
  • Salt pepper
  • 4 – 6 tablespoons of clarified butter
  • 180 g cream quark
  • 4 tbsp sweet chilli sauce

Instructions

  1. Mix the ingredients up to and including the pepper, leave to rest for 5 minutes.
  2. Shape the Brussels sprouts into balls.

  3. Heat the clarified butter in a frying pan. Place the balls in the frying pan and press down with a spatula to form thalers.

  4. Fry on medium heat for 5 minutes on each side.

  5. Mix the cream quark with the sweet chilli sauce and serve as a dip.

Recipe Notes

Recipe and phorography by https://www.swissmilk.ch/de/rezepte-kochideen/rezepte/SM2018_WIGE_13/rosenkohl-kaeseroesti/

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Filed Under: Brussels sprouts

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Henri‘s Blog “Fro den Heng“

Creating this blog means to me sharing with others my “Dada” for food and cooking .
I estimate that you can find all kind of useful information, recipes I found and selecteds and collected.
Myself, although having no Hungarian origins, I pretend being a great specialist for “ gulasch soup”.
As a “Luxemburger“ I have also skills in all the “Lëtzebuerger Spezialitéiten“ like described in the famous song: Donnerknippchen ech kommen elo grad vun enger prachtvoller Friess …
However my highlight is the cheese fondue, that delights me since decades and meanwhile I have experienced numerous combinations of cheese.
But with great pleasure I’m touring also in other countries kitchens, to see what’s on with the “succulent” taste.
Since years I am a great fan of Paul Bocuse, Joël Robuchon, Alfons Schubeck and many others.
In a second life, I shall take their succession, 100%. Trust me! Weider liesen →

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