Summary

Ingredients

• 500 g Brussels sprouts
• salt
• 1 tablespoon lemon peel, untreated
• 60 g butter
• 450 ml vegetable stock, cold
• 150 ml cream
• 15 grams flour
• 0.5 teaspoon ½ savory, dried
• 1 pinch (s) nutmeg
• 200 g chestnut (s), peeled and cooked, vacuum-sealed
• 1 pinch (s) pepper, or more, depending on your taste
• 1 pinch (s) sugar
• 1 squirt lemon juice

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Instructions

1. Clean the Brussels sprouts, cut into the stems in a cross shape, cut larger specimens in half and cook in boiling salted water for 8-10 minutes until al dente.
2. Mix the butter with the broth, flour and lemon zest in a saucepan with a whisk and bring to the boil, stirring constantly with the whisk. Season the sauce with nutmeg and savory and cook for about 1 minute while stirring.
3. Drain and drain Brussels sprouts. Chop chestnuts, not too fine. Add Brussels sprouts and chestnuts to the sauce and bring to the boil. Season to taste with a little sugar and a squeeze of lemon juice with salt and pepper.
4. Bread dumplings, spaetzle, potato dumplings or noodles are suitable as side dishes.