Summary

Ingredients

• 150 g Brussels sprouts, cleaned
• 50 g leeks
• 50 g cashew nuts
• 50 g cheese, rated
• 2 tablespoons cream cheese, tomato and peppers
• 5 tablespoon water

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Instructions

1. Heat the water in the pan, halve the Brussels sprouts and add to the pan and cook for about 10 minutes with the lid closed. Remove the lid and when most of the water has evaporated add the leek and cook for 5 minutes. Then add the cashew nuts. Add the cream cheese, put the lid on, take it off the hot spot and let it melt. Finally, spread the grated cheese over it, let it melt and mix.