Summary

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

1. Remove the outer leaves of the Brussels sprouts and shorten the stems a little.
2. 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.
3. 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.