John Myers
Ingredients for 2 servings:
- 500 g Brussels sprouts
- 1 onion(s)
- 300 ml milk or soy milk, cold
- 1 tbsp flour, heaped
- 2 tbsp Balsamic vinegar bianco
- 1 can kidney beans
- 1 tsp, leveled curry powder
- Salt and pepper or granulated stock
- curry powder
- 2 servings of pasta
- salt water
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
a simple recipe, suitable for vegans / vegetarians, but can also be prepared with crispy bacon
For the sauce, clean and quarter the Brussels sprouts. Finely chop the onions. Combine 100 ml of cold milk and flour in a saucepan and heat until very hot, stirring constantly. Be careful not to burn anything. Add the spices (curry, salt, or stock) to the remaining milk. Gradually add the seasoned milk. After about 10 minutes, add the Brussels sprouts and onion. Reduce the heat but continue stirring. Once the Brussels sprouts are soft, puree and add the balsamic vinegar. Add more milk if necessary to achieve the desired consistency. Meanwhile, prepare the pasta in salted water according to the package instructions and drain. Pour the sauce over the pasta and then the kidney beans. Instead of the kidney beans, the dish can also be served with crispy fried bacon.
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