Brussels Sprouts Casserole with Hazelnuts

Clean the Brussels sprouts and pre-cook them in salted water for about 8-10 min. Drain on a colander:

Stir the veal mince with curd and parsley and season with lemon zest, salt, pepper and nutmeg:

Preheat the oven to 200 °C.

Mix sour cream and eggs thoroughly and season with salt, pepper and nutmeg (freshly grated).

Grease a round gratin dish and spread the meat mixture evenly on the bottom. Press the cabbage sprouts into the meat dough in a circle. Pour over the cream mixture and sprinkle with the hazelnuts.

Bake the casserole on the middle shelf of the oven for 30-35 minutes.

Serve with: roasted potatoes

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