Summary

Ingredients

• 1 kg Brussels sprouts
• 2 liters salt water
• 400 g smoked pork
• 200 g whipped cream
• 200 g sour cream
• 3 tablespoon processed cheese
• 1 onion (s)
• 1 little ginger, fresh
• 3 splashes lemon (s)
• Rock salt
• nutmeg
• curry

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Instructions

1. Remove the withered leaves from the Brussels sprouts. Cut the stalk crosswise. Wash the Brussels sprouts and cook in salted water for about 15 minutes until they are firm to the bite. Pour 3/4 of the florets into a pasta colander and rinse briefly.
2. Keep some water in the pot and continue to cook the remaining florets until they are soft and then puree. Add the cream and cheese. Stir the sauce over a moderate heat until the cheese has melted.
3. .
4. Let the Brussels sprouts get hot again from the pasta sieve in the sauce, but do not boil any more. Season to taste with salt, curry, nutmeg and lemon juice.
5. Cut the smoked pork loin into cubes and serve with the fried onion and ginger on the Brussels sprouts.