John Myers
Brussels Sprouts in Parmesan Cream
The perfect brussels sprouts in parmesan cream recipe with a picture and simple step-by-step instructions.
- 750 g Cauliflower
- 1 Onion
- 1 tbsp Butter
- 150 ml Vegetable stock
- 100 g Double cream cheese
- 50 g Freshly grated Parmesan
- 8 tbsp Milk
- 1 bunch Parsely
- Garden herbs to your taste
- Salt and white pepper
- Clean the Brussels sprouts. Cut the cut surface crosswise to improve cooking. Dice the onion. Heat the butter in a saucepan and sauté the onion until translucent. Add Brussels sprouts and sauté briefly. Deglaze with the stock and cook covered for about 15 minutes until al dente.
- In the meantime, peel small potatoes for boiled potatoes. When the Brussels sprouts are firm to the bite, stir in the Parmesan, cream cheese and milk and reduce until creamy. Mix in the chopped parsley and garden herbs and season with salt and pepper.
- With boiled potatoes, this is a vegetarian dish. For me as a “meat eater” there was also kangaroo fillet, but it doesn’t have to be.
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