Summary

Ingredients

• 600 g Brussels sprouts
• 10 porcini mushrooms, dried
• 125 ml vegetable stock
• 1 onion (s)
• 1 teaspoon butter
• 2 tablespoon crème fraîche
• 125 ml sherry
• Salt and pepper, from the mill
• nutmeg
• 2 tablespoon pumpkin seeds, green
• 0.5 ½ bunch parsley or basil, roughly chopped

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Instructions

1. Clean the Brussels sprouts. Soak the boletus in the vegetable stock.
2. Boil Brussels sprouts in salted water for 5 minutes.
3. Dice the onion and sauté in the butter until translucent. Add the drained Brussels sprouts and cook with them. Add mushrooms, soaking broth, crème fraîche and sherry (if children eat, this can be replaced with broth) and bring to the boil. Season to taste with pepper, salt and nutmeg.
4. Roast the pumpkin seeds without fat and pour them over the Brussels sprouts together with the coarsely chopped parsley.