Recipe: Tasty Brussels Sprouts with Cream

Brussels Sprouts with Cream. Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day! For the most tender Brussels sprouts, look in your produce section for sprouts sold on the stalk.

Caramelized Brussels Sprouts Casserole + Cream of Mushroom Soup Indulge in this creamy Brussels spouts preparation that combines the best elements of creamed spinach with the holidays' favorite petite cabbage. Brussels sprouts are my new favourite vegetable and this recipes from the Guardian newspaper looks very tempting, though I haven't tried it yet. You can Cook Brussels Sprouts with Cream using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Brussels Sprouts with Cream

1. It's 200 grams of Brussels sprouts.
2. It's 1/2 tbsp of Butter.
3. It's 50 ml of White wine.
4. What You needis 200 ml of Water.
5. What You needis 100 ml of Milk.
6. It's 1 of Bay leaf.
7. What You needis 1/2 tbsp of Consomme soup stock granules.
8. Lets Go Prepare 1 of Salt and pepper.
9. Lets Go Prepare 50 ml of Cream (I used low-calorie vegetable cream).
10. Lets Go Prepare 1/2 tbsp of ☆ Butter.
11. Lets Go Prepare 1/2 tbsp of ☆ Plain flour.
12. What You needis 1 of several pinches to sprinkle Paprika powder (optional).

More Ways to Search: Recipe Index · Ingredients Index. This is the ultimate quick and delicious brussel sprouts recipe! Made with cream cheese, more cheese Sort of like what my recipe for Creamy Cheesy Brussels Sprouts with Bacon did for my husband. The secret to delectable Brussels sprouts is to avoid overcooking them.

Brussels Sprouts with Cream step by step

1. Rinse the Brussels sprouts and score a criss-cross at the bottoms to cook evenly, if they are big..
2. Melt the butter in a pot and sauté [1]. After tossing them in butter, add the white wine and let the alcohol content evaporate..
3. Add the water, milk, bay leaf and consomme granules and simmer for about 5 minutes to cook the Brussels sprouts through. Stir occasionally..
4. 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..
5. Transfer onto a serving dish and sprinkle with paprika if available. Serve hot..
6. [Note] My daughter is small, so I use additive-free consomme granules. This consomme is not so salty, so adjust the amount of salt..

The secret to delectable Brussels sprouts is to avoid overcooking them. Pull this side dish from the oven as soon as the vegetables are tender. I also used fat-free evaporated milk instead of whip cream and it worked well! Season with salt and pepper, then remove from heat and let cool. Brussels Sprout Gin Is Now A Thing.