Schupfnudeln With Brussels Sprouts, Chestnuts And Corned Beef Recipe

Ingredients

• 500 g Brussels sprouts
• 125 g Onions
• 2-3 TABLESPOONS Oil
• 250 ml Vegetable broth
• 1 TABLESPOON Sugar
• 200 chestnuts cooked ready to serve
• 20–30 g Butter or margarine
• 500 g Fresh pasta (refrigerated shelf)
• 100 g dried, salted and oil-soaked tomatoes
• 1 tin(s) (340 g) corned beef
• 7-10 Tbsp freshly ground pepper
• 40 g sliced parmesan cheese
• baking paper