Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, brussels sprouts with cream. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Indulge in this creamy Brussels spouts preparation that combines the best elements of creamed spinach with the holidays' favorite petite cabbage. Brussel Sprouts and bacon smothered in a cheesy creamy garlic sauce is the recipe that will convert all your vegetable haters to veggie-LOVERS! Sort of like what my recipe for Creamy Cheesy Brussels Sprouts with Bacon did for my husband.
Brussels Sprouts with Cream is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Brussels Sprouts with Cream is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have brussels sprouts with cream using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Brussels Sprouts with Cream:
- Prepare 200 grams Brussels sprouts
- Prepare 1/2 tbsp Butter
- Prepare 50 ml White wine
- Prepare 200 ml Water
- Make ready 100 ml Milk
- Prepare 1 Bay leaf
- Make ready 1/2 tbsp Consomme soup stock granules
- Get 1 Salt and pepper
- Take 50 ml Cream (I used low-calorie vegetable cream)
- Make ready 1/2 tbsp ☆ Butter
- Get 1/2 tbsp ☆ Plain flour
- Prepare 1 several pinches to sprinkle Paprika powder (optional)
Add the shallots and the Brussels sprouts and cook over medium heat until the shallots are soft and the Brussels sprouts have begun to turn golden Timesaver: Omit cheese and skip baking step. Brussels sprouts are my new favourite vegetable and this recipes from the Guardian newspaper looks very tempting, though I haven't tried it yet. These sprouts will keep everyone happy - bacon, double cream, almonds and parmesan make for a luscious accompaniment to Christmas turkey. Add the cream and bring the mixture to the boil.
Steps to make Brussels Sprouts with Cream:
- Rinse the Brussels sprouts and score a criss-cross at the bottoms to cook evenly, if they are big.
- Melt the butter in a pot and sauté [1]. After tossing them in butter, add the white wine and let the alcohol content evaporate.
- Add the water, milk, bay leaf and consomme granules and simmer for about 5 minutes to cook the Brussels sprouts through. Stir occasionally.
- Combine the ☆ ingredients to make a beurre manié. Whisk it in little by little to the Step 3 mixture to thicken the sauce. Add the cream at the end and season with salt and pepper.
- Transfer onto a serving dish and sprinkle with paprika if available. Serve hot.
- [Note] My daughter is small, so I use additive-free consomme granules. This consomme is not so salty, so adjust the amount of salt.
Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Brussels sprouts are a member of the Brassicaceae family of vegetables and closely related to kale, cauliflower and mustard greens. These cruciferous vegetables resemble mini cabbages and are typically cut, cleaned and cooked to make a nutritious side dish or main course. Chopped Brussels Sprouts with Cream and Butter.
So that is going to wrap it up for this special food brussels sprouts with cream recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
