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Smokey Brussels sprouts with pepper sauce

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Ingredients for 2 servings:

  • 500 g Brussels sprouts
  • 150 g cream cheese
  • 100 ml milk
  • 50 ml broth
  • 1 small onion(s), chopped
  • 1 clove(s) garlic, squeezed
  • 1 tsp butter
  • 1 pinch of nutmeg
  • 1 tbsp pink peppercorns
  • 1 tbsp peppercorns, green, dried, coarsely crushed

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Low-carb, SiS-compatible

Cook the Brussels sprouts in salted water for about 10 to 15 minutes, depending on their size, drain well, and set aside. Meanwhile, heat the butter in a pan and sauté the garlic and onion. Deglaze with the stock and pour in the milk. Dissolve the cream cheese in it and bring back to a boil. Add the two peppercorns, season with nutmeg, pepper, and salt, and pour the sauce over the Brussels sprouts. If you like it pepperier, you can add a little more of either variety. Tip: It will be even pepperier if you use pepper cream cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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