| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Clay pot | 1 | Servings | |
INGREDIENTS
| 21 | oz | Brussels sprouts |
| 3 | Tomatoes | |
| 2 | Onion | |
| Salt | ||
| Pepper | ||
| Nutmeg | ||
| 1 | tb | Butter |
| 2/3 | c | Broth |
| 2 | tb | Sour cream or whipping cream |
| 1 | tb | Flour |
INSTRUCTIONS
This is and the following recipes will be from 'Eva Exner, Braten und Schmoren im Roemertopf, ISBN 3-87059-080-7' Wash brussels sprouts and remove outer leaves, peel and quarter tomatoes and slice onions. Mix well and put into the watered claypot. Sprinkle heavily with nutmeg. Pour broth over it and put flakes of butter onto it. Close claypot and cook the vegetables for about 30 minutes at 200 degree C (392 F). Mix cream with flour and thicken the hot vegetables with it. Posted to FOODWINE Digest 28 Jun 97 by Carmen Bartels <caba@SQUIRREL.HAN.DE> on Jun 29, 1997
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