Brussels Sprouts in Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g Brussels sprouts
- 0.25 liter ¼ vegetable stock
- 50 ml milk
- 2 tablespoon sweet cream
- 1 teaspoon lemon juice
- 100 g cheese, Swiss Emmental or mountain cheese
- 0.5 ½ bunch chives
- salt
- Black pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Clean and wash the Brussels sprouts. Bring the vegetable stock to the boil in a saucepan and cook covered for about 10 minutes, until the florets are just firm to the bite. Take out about 3/4 of the florets and keep them warm in a bowl.
- Cook the rest of them for another 5 minutes, until they are completely soft. Puree with the cooking stock.
- Add the milk, cream, lemon juice and cheese. Stir the sauce over low to medium heat until the cheese has dissolved.
- Season with salt and the black pepper and nutmeg.
- Let the Brussels sprouts get very hot again in the sauce, but do not bring them to the boil.
- Finely chop the chives and sprinkle over them.
- This goes well with jacket potatoes and a fresh salad.
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