Summary

Ingredients

• 1 kg Brussels sprouts, cleaned
• 500 g potato (s), peeled and cut into cubes, about the size the Brussels sprouts
• 300 g smoked pork, diced
• 1 small onion (s), finely diced
• 2 teaspoons butter-flavored rapeseed oil or other oil
• 2 teaspoons vegetable broth, grained
• 600 ml water, hot
• 2 packs processed cheese, (herb light) à 31.5 g
• 2 tablespoon Cremefine for cooking
• Nutmeg, freshly grated
• salt
• sugar
• possibly sauce thickener, increases the points!

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Instructions

1. Cook the cleaned Brussels sprouts with a little salt and a pinch of sugar until they are cooked through but still have a bite. Cook the peeled potatoes in salted water until cooked.
2. Fry the smoked pork and onion cubes in the oil. Deglaze with water, stir in the granulated vegetable stock and bring to the boil. Melt the cheese in it and stir in Cremefine. Fold in the Brussels sprouts and potatoes. Now test whether there is enough sauce. If not, top up with a little more water. Let it boil briefly once. If you want the sauce to be smoother, thicken it with a little sauce thickener. Season to taste with salt, possibly granular broth and nutmeg.