Casserole of Brussels sprouts "Chess Board"

Description

Pudding is an ancient dish of Russian cuisine. It was prepared even in times of Kievan Rus from the liquid dough with various fillings. The modern kitchen variations of casseroles sea. Today I chose Brussels sprouts and minced chicken. Her little head look beautiful in the dish. The dish turns out delicious and satisfying, and that is important - light and low-calorie.

Ingredients

Brussels sprouts

400 g
Chicken fillet

400 g
Figure

3 Tbsp
Pepper

0.5 piece
Cream

100 ml
Dutch cheese

50 g
Vegetable oil

1 Tbsp
Yolk egg

1 piece
Salt
Black pepper
Greens
Spices
Onion

1 piece
Garlic

2 tooth

Cooking

Here's the necessary products. The weight of Brussels sprouts as indicated on the pack, but this time it was a lot of small kochanchikov that I have not used. In principle, you can use cauliflower and broccoli.

Prepare minced chicken. I ground the chicken, onion and garlic in a blender.

Salt, pepper and add spices to taste. Roll balls the size of a head of cabbage.

Foil (2 layers) grease with vegetable oil and spread on her thawed cabbage and meat balls in a checkerboard pattern.

Moulded bumpers.

In the gaps between the balls spread chopped bell pepper and

Fig. I have varieties of Jasmine, he prepares quickly and has a delicate taste.

Prepare the sauce: mix the cream, egg yolks, vegetable oil, spices, salt.

Pour into the form with the casserole. Be sure to make the lid out of foil. This will speed up the cooking time. Bake in a preheated 180 degree oven (to bake a casserole for this recipe in the halogen oven, microwave oven ).

After about 30 minutes take out of oven, remove the lid and sprinkle with grated cheese. Bake for 7-10 minutes.

Decorate with greens.

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