Hey y’all! Today I wanted to share some delicious recipes that I found featuring one of my favorite vegetables: Rosenkohl! If you don’t know what Rosenkohl is, it’s just the German word for Brussels sprouts. And let me tell you, these recipes are definitely worth a try.
Feldsalat mit gebratenen Pilzen, Granatapfel, Feta und Walnüssen
This salad is the perfect mix of sweet and savory with its combination of juicy pomegranate seeds and salty feta cheese. And the roasted mushrooms and crunchy walnuts add the perfect touch of texture. Here’s what you’ll need:
Ingredients:
- 200 g Feldsalat (lamb’s lettuce)
- 200 g mushrooms
- 1 pomegranate
- 50 g feta cheese
- 50 g walnuts
- 4 tbsp olive oil
- 1 garlic clove
- 1 tbsp honey
- 2 tbsp balsamic vinegar
- Salt and pepper
Instructions:
- Clean and chop the mushrooms.
- Heat a pan with a tablespoon of olive oil and roast the mushrooms until they are cooked through and slightly crispy.
- In a small bowl, mix together the remaining olive oil, chopped garlic, honey, balsamic vinegar, salt, and pepper to make the dressing.
- In a large bowl, add the salad greens, roasted mushrooms, pomegranate seeds, crumbled feta, and chopped walnuts.
- Pour the dressing over the salad and toss everything together so that it’s evenly coated.
- Enjoy!
Quiche mit Pilzen und Rosenkohl
Who doesn’t love a good quiche? This one is packed with veggies and the combination of the tender, roasted Brussels sprouts and meaty mushrooms is so satisfying. Here’s what you’ll need:
Ingredients:
- 250 g flour
- 125 g butter
- 1 egg
- 1 tsp salt
- 500 g Brussels sprouts
- 200 g mushrooms
- 200 ml cream
- 4 eggs
- 150 g grated cheese
- 2 tbsp olive oil
- Salt and pepper
Instructions:
- Preheat your oven to 180 degrees Celsius.
- In a large mixing bowl, combine the flour, butter, egg, and salt to make the crust dough.
- Roll out the dough and place it in a greased quiche tin.
- Clean and chop the Brussels sprouts and mushrooms.
- Heat the olive oil in a pan and roast the Brussels sprouts and mushrooms until they are cooked through.
- In another bowl, whisk together the cream and eggs to make the custard filling.
- Add the grated cheese and roasted veggies to the custard mixture and mix everything together.
- Pour the mixture into the prepared crust and smooth it out.
- Bake the quiche in the oven for 30-40 minutes or until it’s golden brown and fully cooked through.
- Serve and enjoy!
Rosenkohl – Tarte mit knusprigen Walnüssen
This tart is the perfect blend of sweet and savory with its combination of caramelized onions and Brussels sprouts, and the toasted walnuts on top give it a delicious crunch. Here’s what you’ll need:
Ingredients:
- 250 g flour
- 125 g butter
- 2 onions
- 500 g Brussels sprouts
- 150 g goat cheese
- 100 g walnuts
- 3 eggs
- 250 ml cream
- 2 tbsp olive oil
- Salt and pepper
Instructions:
- Preheat your oven to 180 degrees Celsius.
- In a large mixing bowl, combine the flour, butter, and a pinch of salt to make the crust dough.
- Roll out the dough and place it in a greased tart tin.
- Clean and chop the onions and Brussels sprouts.
- Heat the olive oil in a pan and sauté the onions until they are caramelized.
- Add the Brussels sprouts and cook until they are soft.
- In a separate bowl, whisk together the eggs and cream.
- Season with salt and pepper to taste.
- Add the caramelized onions and Brussels sprouts to the egg mixture and pour it into the prepared crust.
- Top with crumbled goat cheese and chopped walnuts.
- Bake in the oven for 30-40 minutes or until the tart is golden brown and fully cooked through.
- Enjoy!
Rosenkohl-Quiche mit Blätterteig
If you want to make things a little easier for yourself, try this recipe with store-bought puff pastry. It’s just as delicious and filling thanks to the combination of tender Brussels sprouts and gooey cheese. Here’s what you’ll need:
Ingredients:
- 500 g Brussels sprouts
- 2 onions
- 1 sheet of puff pastry
- 150 g grated cheese
- 2 eggs
- 250 ml cream
- Salt and pepper
Instructions:
- Preheat your oven to 180 degrees Celsius.
- Clean and chop the Brussels sprouts and onions.
- Roll out the puff pastry and place it in a greased quiche tin.
- In a large mixing bowl, whisk together the eggs and cream.
- Add the grated cheese, salt, and pepper to the egg mixture and stir to combine.
- Add the chopped vegetables to the egg mixture and pour everything into the prepared crust.
- Bake in the oven for 30-40 minutes or until the quiche is golden brown and fully cooked through.
- Serve and enjoy!
Rosenkohl - Quiche
This quiche recipe has a rich, creamy filling that’s loaded with sautéed Brussels sprouts and mushrooms. It’s the ultimate comfort food for any day of the week. Here’s what you’ll need:
Ingredients:
- 250 g flour
- 125 g butter
- 1 egg
- 1 tsp salt
- 500 g Brussels sprouts
- 200 g mushrooms
- 200 ml cream
- 4 eggs
- 150 g grated cheese
- 2 tbsp olive oil
- Salt and pepper
Instructions:
- Preheat your oven to 180 degrees Celsius.
- In a large mixing bowl, combine the flour, butter, egg, and salt to make the crust dough.
- Roll out the dough and place it in a greased quiche tin.
- Clean and chop the Brussels sprouts and mushrooms.
- Heat the olive oil in a pan and roast the Brussels sprouts and mushrooms until they are cooked through.
- In another bowl, whisk together the cream and eggs to make the custard filling.
- Add the grated cheese and roasted veggies to the custard mixture and mix everything together.
- Pour the mixture into the prepared crust and smooth it out.
- Bake the quiche in the oven for 30-40 minutes or until it’s golden brown and fully cooked through.
- Serve and enjoy!
Well, I hope you enjoyed these delicious Rosenkohl recipes. They’re the perfect way to get your veggies in while also indulging in some seriously tasty eats.
