John Myers
Hörnli with Gruyère and Brussels Sprouts
The perfect hörnli with gruyère and brussels sprouts recipe with a picture and simple step-by-step instructions.
- 500 g Brussels sprouts fresh
- 400 g Pasta
- 200 Milliliters Milk
- 200 g Grated Gruyère
- 160 milligram Cream
- Salt
- Pepper from the grinder
- 2 pinch Freshly grated nutmeg
- Clean fresh Brussels sprouts or defrost frozen Brussels sprouts. Halve the florets and cook in salted boiling water for 5–8 minutes until al dente. Drain the Brussels sprouts and set aside, covered.
- Cook the pasta in salted boiling water according to the instructions on the package. Drain, drain and return to the pan. Immediately stir in the milk and let it steep for a while, covered.
- Grate the cheese, mix with the cream (I use single cream) and season with pepper and nutmeg. Fold into the pasta along with the Brussels sprouts. Put the pan back on the stove and briefly heat everything again while stirring until the cheese begins to melt. Arrange immediately in a deep plate and serve garnished with a little grated Gruyère.
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