John Myers
Side Dish: Brussels Sprouts and Carrot Vegetables
The perfect side dish: brussels sprouts and carrot vegetables recipe with a picture and simple step-by-step instructions.
- 300 g Frozen Brussels sprouts
- 250 g Carrots
- 1 tbsp Butter
- 50 ml Water
- Salt pepper
- 1 pinch Sugar
- 1 tsp Chopped dill
- 1 tbsp Chopped parsley
- 2 tsp Lemon juice
- 1 Msp Bio lemon zest
- 1 Msp Vegetable broth powder
- 150 g Sour cream 10% fat
- According to the instructions on the package, let the Brussels sprouts simmer frozen in a little water with the lid on for about 9 minutes, then drain. Peel the carrots and slice diagonally.
- Heat the butter in a saucepan and sauté the vegetables for about 2 minutes. Pour in water, season with salt, pepper and sugar and cover everything and simmer over medium heat for approx. 12-15 minutes.
- Add the chopped herbs, lemon juice and zest, and vegetable stock powder. Stir in the sour cream and heat. Season to taste and then serve.
- For another variant, you can replace the sour cream with whipped cream (100 ml).
Facebook Comments