Steamed Brussels Sprouts with Sauce
2 servings
25 minutes
Steamed Brussels sprouts with sauce is a refined dish of French cuisine that embodies a harmony of flavors. This recipe combines the tenderness of young sprouts steamed with a rich creamy sauce enriched with nutmeg and basil aroma. Historically, Brussels sprouts are associated with sophistication and healthy eating as their delicate taste is complemented by an airy texture. The creamy cheese sauce melts in the mouth revealing the natural sweetness of the sprouts while lemon juice adds a light tanginess. The dish is perfect as a light dinner or a side for white meat and fish. It’s a gastronomic symphony where simple ingredients transform into a work of art highlighting the elegance of French culinary.
1
Place the cabbage in the steamer and cook for 10 minutes.
- Brussels sprouts: 300 g
2
Prepare the sauce. Heat the pan, pour in some olive oil, add flour, sauté a little, and add cream, slightly diluted with cold water. Mix until smooth and gradually add grated cheese in small portions, stirring constantly. Add lemon juice, salt, pepper, nutmeg, and basil. Leave covered on low heat for 5 minutes.
- Olive oil: 1 tablespoon
- Wheat flour: 1 tablespoon
- Cream 20% fat: 150 ml
- Hard cheese: 150 g
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: pinch
- Dried basil: to taste
3
Place the cabbage on a serving plate and drizzle with sauce.
