Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g Brussels sprouts
- 2 tablespoon butter
- 125 ml water
- 125 ml cream or condensed milk
- 1 teaspoon, heaped vegetable stock, instant
- 1 pinch (s) salt
- 1 pinch (s) nutmeg
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves of the Brussels sprouts and shorten the stems a little.
- Melt 2 tablespoons of butter in a saucepan, toss the Brussels sprouts briefly in it, but do not let it brown. Deglaze with a mixture of 125 ml water and 125 ml cream or condensed milk, stir in the vegetable stock powder and a pinch of salt. Scatter a pinch of nutmeg on top. Depending on the size of the rose, let it simmer in 15 - 18 minutes, but not too soft.
- For a non-vegetarian option, dice 1 onion and 2 slices of cooked ham, sauté briefly in an extra pan and add to the Brussels sprouts.
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