Summary

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

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Instructions

1. 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.
2. Cook the rest of them for another 5 minutes, until they are completely soft. Puree with the cooking stock.
3. Add the milk, cream, lemon juice and cheese. Stir the sauce over low to medium heat until the cheese has dissolved.
4. Season with salt and the black pepper and nutmeg.
5. Let the Brussels sprouts get very hot again in the sauce, but do not bring them to the boil.
6. Finely chop the chives and sprinkle over them.
7. This goes well with jacket potatoes and a fresh salad.