Cheese Horns with Brussels Sprouts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g croissant noodles
- 150 ml milk
- 80 ml cream
- 60 g Gruyère
- 250 g Brussels sprouts, fresh or frozen
- some salt and pepper
- some nutmeg
Print Recipe
Pin Recipe Instructions
- Wash, prepare and quarter fresh Brussels sprouts, defrost frozen Brussels sprouts. Salt, cook in a little water or in steam for 12-15 minutes until firm to soft.
- At the same time, cook the pasta in salted water according to the instructions on the package, then drain and return to the pan. Immediately add the milk to the noodles, stir well and let it steep for a while, covered.
- In the meantime, drain the Brussels sprouts or remove them from the steam and cover them aside.
- Mix the cream with the cheese and season with pepper and nutmeg. Add to the pasta together with the Brussels sprouts. Put the pot back on the stove and heat it again briefly while stirring until the cheese starts to melt. Serve immediately.
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