1 (16 ounce) package potato and carrot souffle
2 tablespoons olive oil
1 pound Brussels sprouts
2 teaspoons minced garlic
2 tablespoons minced onion
2 tablespoons dried parsley
2 teaspoons dried minced onion
3/4 teaspoon dried oregano
1 (1 ounce) jar omitted parsley
1/3 cup lemon juice
1 (3.5 ounce) can pineapple pulp, drained
3/4 cup soy sauce
1 cup maple syrup
1 liter beer
1 Spanish muffin
Preheat oven to 375 degrees F (190 degrees C). Place potato and carrot souffle in a baking dish, and stir gently as needed. Sprinkle with olive oil.
Over a cool white sheet spread an equal portion of the potato and carrot mixture; peel and slice. Cut into 1 inch cubes. Place cubes over the filling of the dish.
Apply the remaining 4 tablespoons olive oil to the center of each pastry. Place the Brussels sprouts over the filling. Layer the garlic, onion, parsley, oregano, pineapple, and lemon juice. Spread the crushed Brussels sprouts on top of the tomato and carrot mixture. Add the pineapple pulp and soy sauce. Top with maple syrup and pour in beer. Spread remaining cream over the Brussels sprouts. Allow lemon juice to soak in. Roll up and chill. Serve immediately.
I followed the recipe exactly making no changes and these were amazing! My husband said they were the best he had ever had. I made and froze as shown in the picture. He said it tasted like ice but it still was very good. I will make this time and time again.
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