Brussels sprouts with cream and cheese
2 servings
20 minutes
Brussels sprouts with cream and cheese is a refined combination of tenderness and rich flavor. Historically, Brussels sprouts were popular in Europe, especially in Belgium, where they have been cultivated since the 17th century. This recipe turns them into a true gastronomic delight: caramelized in butter, they acquire a light crunch and nutty notes. Garlic adds spiciness while cream provides softness and velvetiness. The finishing touch is Parmesan, which gives the dish a rich flavor with a pleasant saltiness. The addition of chili pepper makes it slightly spicy, perfectly balancing the creamy texture. The dish is great as a standalone side or as an accompaniment to meat and fish main courses, creating a cozy and harmonious tasty accent.
1
Thaw the cabbage and cut it in half.
- Brussels sprouts: 350 g
2
Melt butter in a pan.
- Butter: 2 pieces
3
Send the cabbage to the hot pan.
- Brussels sprouts: 350 g
4
Stir the cabbage after 4-5 minutes (once the bottom side is browned).
5
Chop the garlic finely.
6
After 2-3 minutes, add garlic to the cabbage and stir. Lower the heat.
- Garlic: 4 pieces
7
Pour in the cream after a minute.
- Cream 20% fat: 200 ml
8
Stir and cook for about 5 more minutes, stirring occasionally.
9
Add grated cheese. Remove from heat.
- Grated Parmesan cheese: 7 tablespoons
10
Mix and add ground pepper. Salt to taste.
- Dried chili pepper: 0.5 teaspoon
- Salt: to taste
11
Place on a dish and serve hot.
