Brussels sprouts in cheese and cream sauce
Cooking time:
20 minutes
Active time:
10 minutes
Complexity:
Easy
The taste of this dish is highly dependent on cheese, if you like the piquant taste and aroma of mold cheeses, feel free to add "Merkerian" to the sauce, for a softer version use "Valence" or "Camembert."
Such cabbage will be an excellent snack or side dish for baked white fish, lean meat and poultry.
5
Recipe "Brussels sprouts in cheese and cream sauce"
Ingredients for 2 servings
Brussels sprouts
400 g
cream 33%
1 bottle
white cheese (Camembert, Valence or Markererian)
30-35 g
salt
Step 1/4
Wash the cabbage, go over the heads, cut off the bumps.
Step 2/4
Boil salted water, add cabbage and cook for 6 minutes.
Step 3/4
Pour the cream into a pan or saucepan, cut the cheese into small pieces and add to the cream, warm and stir until the cheese melts, without bringing to a boil.
Step 4/4
Transfer the finished cabbage to the sauce with a slotted spoon, letting the water drain, warm up for another one or two minutes and serve!
Ingredients for 2 servings
Brussels sprouts
400 g
cream 33%
1 bottle
white cheese (Camembert, Valence or Markererian)
30-35 g
salt
Nutritional value per 100 g
Calories
169 kcal
Proteins
5 g
Fats
15 g
Carbohydrates
7 g
Saturated fat
9 g
Dietary fiber
3 g
Added sugar
0 g