Brussels Sprouts In Three Ways

There are several healthy ways to make Brussels sprouts, and you can also use your own imagination in the recipes we’ve presented now. While the basic tips are helpful, so you can add ingredients to suit your taste.

Brussels sprouts with zucchini sauce

Ingredients

• 1 kg of Brussels sprouts
• 2 large zucchini
• 5 dl milk
• 1 dl cream
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste
• Water as needed

Manufacturing

• Wash, peel and cut the zucchini into small cubes.
• Wash the Brussels sprouts and cut off the hard stem as well as the outer leaves. Wash the Brussels sprouts again, Strain them and wait.

• Put the zucchini pieces in a saucepan, add water and a little salt. Boil until very soft. When the zucchini is ready, crush it in a small amount of boiling water in a blender (let the zucchini cool first).
• In another saucepan, boil water (enough to cover the Brussels sprouts), and when the water boils, add the Brussels sprouts and a little salt. Let cook for ten minutes.
• Heat the milk on low heat and add the cooked Brussels sprouts. Allow the mixture to stand for 20 minutes. Include the zucchini you mashed.
• Take the pan off the stove and add the cream and oil. Season to taste and mix well.
• Add salt and pepper to taste.
• Serve this food warm.

Brussels sprouts with cream sauce

Ingredients

• 1 kg of Brussels sprouts
• 2 glasses of milk
• ½ a glass of cream
• 2 tablespoons butter
• Water (amount covering the cauliflower)

• Salt and pepper to taste

Manufacturing

• Wash the Brussels sprouts and cut off the stem as well as the outer leaves. Wash them again, Strain and wait.
• Put water and a little salt in a saucepan to boil. Then add the cauliflower and cook for about ten minutes or until softened.
• Strain and put to wait.
• Bring the milk to a boil and add the Brussels sprouts. Reduce heat.
• Stirring constantly, cook the Brussels sprouts until soft but firm.  Then add the butter, cream, salt and pepper. Mix well.
• Take the pan off the stove when the butter has completely melted. Do not allow the mixture to boil again.
• Serve the food hot.

Brussels sprouts with cream, garlic and onion

This guide is a variation of the zucchini sauce recipe, but with onions and garlic added to it. You will make such a delicious meal that diners are guaranteed to ask for more!

Ingredients

• 1 kg of Brussels sprouts
• 1 clove of garlic
• 1.2 dl of cream
• 1 onion
• 1 tablespoon olive oil
• Salt and pepper to taste

Manufacturing

• Wash the Brussels sprouts and cut off the hard stem as well as the outer leaves. Wash them again and strain.
• Put the cauliflower in a saucepan and cover with water. Add a little salt.
• Cook them for 15-20 minutes until soft but firm. Strain and season to taste. Collect the liquid.
• Slice the onion thinly.
• Chop the garlic.
• Put the olive oil in the pan. Sauté the garlic and onion for a couple of minutes until golden brown. Be careful not to let them burn.

• Reduce heat and add cream. Stir for five minutes until you get a smooth and creamy sauce.
• Add the Brussels sprouts to the cream sauce and stir the mixture for a few minutes – being careful not to break the Brussels sprouts, however. If the sauce is too thick, add a little cauliflower boiling water.
• Serve and enjoy!

As you can see, Brussels sprouts make it easy to make tasty meals to ensure a successful dinner or dinner.