Brussels Sprouts Puree with Goat Cream Cheese
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g Brussels sprouts, fresh
- 1 tablespoon, heaped goat cream cheese (Chavroux)
- 1 tablespoon, heaped crème fraîche
- some cream
- nutmeg
- some chilli flakes
- salt
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Cook the Brussels sprouts in a little salted water, this takes about 10 minutes.
- Drain the Brussels sprouts and then add the cream cheese and crème fraîche, chilli flakes and nutmeg and pour everything into a tall mug. Puree everything very finely with the hand blender, adding enough cream to make a very fine cream. Season the cream with a pinch of sugar.
- The vegetables taste great with bratwurst and meatballs, but also with roast dishes of all kinds.
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