Rinse the potatoes, soften them in a little water for about 20 minutes, cool them, remove the peel and grate them coarsely.
Preheat the oven to 200¡. Heat. Grease a 22 cm ¯ savarin dish and sprinkle with a little bit of cheese.
Add the rest of the cheese and the herbs to the potatoes. Mix the eggs with the sour cream, the garlic, salt and spices and add to the potatoes.
Fill the mixture into the form and press it together a little bit. Bake the Savarin in the oven. Bake the savarin in the oven (center) for about 35 minutes.
Rinse and clean the Brussels sprouts. If the roses are large, notch the stem. Clean the carrots buer. Sten and cut into narrow slices. Coarsely dice the onions.
Heat the butter and water with the grained clear soup. Cook the carrots and onions in it for about 3 minutes with the lid closed. Add the Brussels sprouts and cook until al dente in 10-12 minutes. Stir in the cream fraioeche and the parsley and season the vegetables with nutmeg. And salt to taste.
Cool the savarin for 5 min. Loosen the edges from the mold with a kitchen knife, turn the savarin out onto a plate and fill with the vegetables.
Our tip: It is best to use fresh herbs for a particularly good aroma!