Summary

Ingredients

• 500 g Brussels sprouts
• 150 g cream cheese
• 100 ml milk
• 50 ml broth
• 1 small onion (s), chopped
• 1 clove garlic, pressed
• 1 teaspoon butter
• 1 pinch (s) nutmeg
• 1 tablespoon peppercorns, pink
• 1 tablespoon peppercorns, green, dried, coarsely crushed

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Instructions

1. Cook the Brussels sprouts in salted water for about 10 to 15 minutes, depending on their size, drain and drain well.
2. In the meantime, heat the butter in a pan and sauté the garlic and onion. Deglaze with the broth and pour in the milk. Dissolve the cream cheese in it and briefly bring to the boil again. Add the two peppers, season with nutmeg, pepper and salt and pour the sauce over the Brussels sprouts.
3. If you like it more peppery, you can add a little more of both types.
4. Tip: It gets even more peppery if you use fresh pepper cheese.