Brussels sprouts – potato – smoked pork – pan

Ingredients for 4 servings:

• 1 kg Brussels sprouts, cleaned
• 500 g potatoes, peeled and cut into cubes, about the size of the Brussels sprouts
• 300 g smoked pork, diced
• 1 small onion(s), finely diced
• 2 tsp rapeseed oil with butter flavor or other oil
• 2 tsp vegetable broth, granulated
• 600 ml water, hot
• 2 packs of processed cheese (herb light) 31.5 g each
• 2 tbsp Cremefine for cooking
• Nutmeg, freshly grated
• Salt
• Sugar
• possibly sauce thickener, increases the points!

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

WW – suitable, pp 5.5 P

Cook the trimmed Brussels sprouts with a little salt and a pinch of sugar until tender but still firm. Cook the peeled potatoes in salted water until tender. Brown the smoked pork and onion cubes in the oil. Deglaze with water, stir in the vegetable stock granules, and bring to a boil. Melt the cheese and stir in the Cremefine. Fold in the Brussels sprouts and potatoes. Check if there is enough sauce. If not, add a little more water. Bring to a boil briefly. If you want the sauce to be thicker, add a little sauce thickener. Season to taste with salt, stock granules, and nutmeg.