Maccaroni and Brussels Sprouts Gratin

Again a maccaroni gratin, this time in a seasonally appropriate form. I use whatever leftovers I can find in the fridge.

• approx. 15 Brussels sprouts, picked into single leaves (so the cabbage becomes quite tender)
• approx. 15 mushrooms, cut into quarters
• one clove of garlic, finely chopped
• 6 dried half tomatoes

I stew in some butter until soft and supplement with

• 1 good shot of white wine
• 1 cup of crème fraîche
• 1/2 teaspoon dried tarragon
• salt, pepper, nutmeg

To complete the dish I cook

• 200g of macaroni

and fill everything into a quiche form. A little leftover cheese

• grated Emmental
• a few pieces of Gorgonzola

on top and put it in the oven for 15 minutes, first at 200°, then the last 5 minutes under the grill.

The tarragon makes the meal light from the taste, it is no longer a winter dish at all ;)