John Myers
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Rest of Boiled Brussels Sprouts
The perfect rest of boiled brussels sprouts recipe with a picture and simple step-by-step instructions.
For the pan
- 250 g Streaky bacon
- 2 small Fresh onions
- 1 Bowl Boiled Brussels sprouts
- 400 g Spaghetti
For the sauce
- 0,25 liter Vegetable broth
- 0,25 liter Low fat milk
- 1 cups Cream
- 200 g Freshly grated Parmesan
- 150 g Finely grated mountain cheese
- 1 Teaspoon (level) Pepper from the grinder
- 1 pinch Salt
- 1 tablespoon Flour
For the pan
- Had something left over from the last Brussels sprouts dish. Not much fun to cook. And certainly not to go shopping. So Brussels sprouts out of the freezer. Cut up frozen, that’s possible.
- Fry the bacon in a pan, peel the onion, add small pieces. Fry the Brussels sprouts briefly. Goes better with raw. Then sprinkle 1 full tablespoon of flour over it.
- In the meantime, cook the spaghetti according to the instructions, but even more al dente, so even firmer, then add to the pan with the Brussels sprouts.
Then prepare the sauce
- Grate the Parmesan and mountain cheese. Vegetable broth, milk and cream in the pan with bacon and co. add. Berk cheese and some of the Parmesan, and a little pepper and salt, mix everything well. The flour and cheese make it creamy. Mix everything well with the pasta.
- Then put it on a plate, and who likes Parmesan on top.
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