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Brussels sprouts and spaetzle with cream cheese

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Ingredients for 2 servings:

  • 200 g spaetzle
  • 300 Brussels sprouts
  • some butter
  • 1 pack of herb cream cheese
  • salt and pepper
  • e.g. milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean the Brussels sprouts, cook them with the spaetzle in salted water for 15 minutes, then drain in a colander. Melt the butter in a saucepan, toss the spaetzle and Brussels sprouts in it, and fold in the herb cream cheese. If the consistency is too thick, thin with a little milk. I served it with schnitzel.

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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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