John Myers
Brussels Sprouts in Parmesan Cream
The perfect brussels sprouts in parmesan cream recipe with a picture and simple step-by-step instructions.
- 800 g Brussels sprouts fresh
- 1 pinch Salt
- 1 pinch Sugar
- 2 tbsp Butter
- 2 tbsp Flour
- 400 ml Brussels sprouts stock
- 100 ml Cream
- 100 ml Freshly grated Parmesan
- Telly cherry pepper
- Freshly grated nutmeg
- Clean the Brussels sprouts, removing the 2 to 3 outer leaves and the stem base. Cut the stem base crosswise. Then rinse off with cold water. Then bring the salted water to the boil and add a pinch of sugar. Cook the Brussels sprouts in it for 8-10 minutes! Gladly longer too! We like it with a bit of bite.
- Grate the Parmesan at the same time. Then strain the Brussels sprouts and collect the stock. Briefly rinse with cold water. Heat the butter in a saucepan and stir in the flour, fry briefly and stir in the stock. Bring to the boil briefly and add the Parmesan and cream. Season to taste with pepper, nutmeg and salt.
- Put the Brussels sprouts in the sauce and let it steep for another 5 minutes!
- Serve! We had turkey fillet medallions & parsley potatoes.
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