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Brussel Sprouts and Tomato Recipe

Ingredients

How to make it

  • 1. Blanch the Brussels sprouts in the chicken stock for approximately 3 minutes. Pop the tomatoes into boiling water, hold under running cold water and skin them. Slice the tomatoes and add to the chicken stock.
  • 2. Season well with salt, pepper, oregano and the freshly grated nutmeg. Crease an oven proof dish with the butter. Preheat the oven to gas mark 6 (400° F or 200° C). Transfer the mixture into the casserole.
  • 3. Cut the Parma ham into thin strips and spread together with the cheese over the casserole. Put in the centre of the oven and bake for approximately 20 minutes.

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The Cook

goodeat Benton, MO

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