Brussels Sprouts, Asparagus and Green Beans in Chili Cream
4 servings
25 minutes
This exquisite recipe combines tender Brussels sprouts, crispy green beans, and refined asparagus, creating a harmony of flavors in a creamy sauce with a spicy hint of chili. European chefs appreciate this dish for its rich texture and the balance of fresh vegetables with the softness of cream. The mild heat of chili pepper highlights the delicacy of the ingredients, making the flavor expressive yet not aggressive. It is a wonderful choice for dinner on cold days when you crave warming yet light food. Served as a standalone dish or paired with meat or fish, it adds sophistication to the meal. The simplicity of preparation and elegance of taste make it an ideal solution for family dinners or festive tables.
1
Cut the Brussels sprouts crosswise at the stem end, boil in salted water for 7-10 minutes, and drain in a colander.
- Brussels sprouts: 200 g
- Salt: to taste
2
Pour vegetable oil into a hot pan and add the cabbage.
- Brussels sprouts: 200 g
3
When the cabbage starts to fry, add the green beans.
- Frozen green beans: 100 g
4
After a couple of minutes, add asparagus, chili pepper, cream and reduce the heat to a simmer.
- Green asparagus: 100 g
- Red chili pepper: 1 piece
- Heavy cream 35% fat: 500 ml
5
The dish will be ready in five minutes.
- Ground black pepper: to taste