Easy Creamy Brussels Sprouts

Easy Creamy Brussels Sprouts

Brussels Sprouts are great and healthy winter veggies. So easy to work with, so many variations to be made. For further inspiration check out My Brussels Sprouts with Glazed Ham Recipe. Anyway, this is an ideal dish for mid-week winter dinner. The creaminess of the sprouts work so well with The Parmesan Potato Mash - Easy Creamy Brussels Sprouts. Yummy!

Total Time: 25 minutes

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Shopping List

Brussels Sprouts:
500g of fresh Brussels sprouts, washed
Sea salt
2 knobs of butter
A pinch of cayenne pepper, ground black pepper and nutmeg
½ cup of double cream
Few branches of fresh thyme

Potato Mash:
5 medium potatoes, peeled, washed and diced
Sea salt
2 knobs of butter
One-third of cup of lukewarm milk
1 handful of Parmesan Cheese, grated

Instructions

Prepare 2 deep pots.

In the first pot place Brussels sprouts with salted hot boiling water. Cook for about 10 minutes until they soften, but they are still crunchy. Taste.

In the second pot put potatoes. Season with sea salt and sink in the cold water. Cover with a lid and bring them to boil. Lower the heat to medium and simmer until they get soft, for about 15 minutes.

Brussels Sprouts

Once they are cooked through, take them out.

In a medium frying pan melt the butter on high heat.
Sprouts in. Flavour up with cayenne and black pepper. Add few branches of fresh thyme.

Smell it out and sauté them until nicely golden.
Lower the heat to low and baste with the cream.

Nutmeg in.

Cover with a lid and let it work until the Potato Mash is ready. Taste and season accordingly.

Potato Mash

Take the potatoes off the heat and remove the water.
Add butter, milk (a splash at a time) and Parmesan. Press with a potato mash and taste. Season if needed. Done.

Serve warm.

Makes 2 serves.




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