Creamy Brussels Sprouts
Introduction
British Brussels Sprouts in a creamy cheesy sauce is a very tasty side dish! Can be made vegan too
Prep: 15 min | Cook: 15 min | Total: 30 min | Difficulty: Easy | Servings: 4
Image and recipe from spendwithpennies.com
Ingredients
- 450 grams Brussels Sprouts
- 1 tablespoon olive oil
- 1/4 cup vegetable or chicken stock
- 1.5 tablespoons butter or marg
- 1 clove garlic minced
- 2/3 cup heavy cream or vegan alternative
- 1\4 cup grated Parmesan cheese + 2 tablespoons for topping. Or use yeast flakes as a vegan alternative
- 1 teaspoon lemon zest
- salt and pepper to taste
Method
- Trim and slice Brussels sprouts in half from top to bottom (quarter any large ones).
- Heat oil in an oven-proof skillet over medium-high heat.
- Season Brussels sprouts with 1/4 teaspoon each salt and pepper.
- Add Brussels sprouts to the skillet and cook for 4–5 minutes, until tender-crisp and lightly browned.
- Add stock and simmer until evaporated, about 3 minutes.
- Push Brussels sprouts to one side of the pan.
- Add butter and garlic; cook for 30 seconds, until fragrant.
- Stir in cream and simmer for 4–5 minutes, until slightly thickened.
- Remove from heat and stir in 1/4 cup Parmesan cheese (or 2 to 4 tablespoons yeast flakes) and lemon zest.
- Taste and adjust seasoning with kosher salt and black pepper.
- Turn broiler/grill to high and sprinkle with remaining cheese. Grill for 1–2 minutes, until golden.
- Garnish with parsley if desired and serve warm.