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Brussels sprouts – carrots – vegetables

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Ingredients for 1 servings:

  • 125 g potatoes
  • 125 g Brussels sprouts
  • 125 g carrot(s)
  • 1 tsp butter
  • ½ cup vegetable broth
  • 1 tsp crème fraîche
  • 1 slice(s) cheese (slice)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Trim, wash, and finely chop the Brussels sprouts, potatoes, and carrots. Add 1 teaspoon of butter to a nonstick pan and sauté lightly. Pour in 1/2 cup of vegetable stock and let it cook for 8-10 minutes. Then stir in 1 teaspoon of crème fraîche and top with a small piece of cheese, cut into cubes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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