Brussels Sprouts With A Cream Sauce

One of the most nutritious meals you can prepare for your friends and family is Brussels sprouts with a zucchini cream sauce. The taste of this meal is fantastic and the dish itself is also very healthy. This is the perfect combination for both children and adults. So definitely add it to your diet!

There are several ways to prepare Brussels sprouts with a zucchini cream sauce. This depends on the creativity of the cook. Although there are some basic recipes for this dish, you can easily give these recipes your own twist by adding some extra ingredients.

Brussels sprouts with a zucchini cream sauce

Ingredients

• 1 kilo of Brussels sprouts
• 2 large courgettes
• 2 cups of milk
• 5 tablespoons cream
• 1 tablespoon extra virgin olive oil
• a pinch of salt and pepper
• water

Preparation

• Wash and peel the courgettes and then cut them into small cubes.
• Wash the Brussels sprouts. Then remove the outer layers of the sprouts. Wash them again, drain them and set them aside.
• Put the water and cubes of zucchini together with some salt in a pan and cook until all pieces are soft. Then drain it and put the cubes together with a little water in the blender. Let it cool for a while and then mix it well.
• Then fill another pan with enough water to cover all the Brussels sprouts. When the water starts to boil, add the Brussels sprouts along with some salt. Then cook them for 10 minutes.

• Heat the milk over a low heat and pour the drained Brussels sprouts into the milk. Let this cook together with the mashed zucchini for 20 minutes.
• Then remove the pan from the heat and add the cream and oil. Season with salt and pepper and stir well until all ingredients are mixed together.
• Add some more salt and pepper and serve it hot.

Brussels sprouts with cream

Ingredients

• 1 kilo of Brussels sprouts
• 2 glasses of milk
• 1/2 glass of cream
• 2 tablespoons butter
• enough water to cover the Brussels sprouts
• pinch of salt and pepper

Preparation

• Wash the sprouts well first. Then remove the outer sheets. Wash them again, drain them and leave them for a while.
• Then bring the water to a boil with some salt. Once it boils, add the Brussels sprouts. Boil them for 10 minutes until they are soft.

• Then drain the sprouts and set them aside.
• Heat some milk in a saucepan. Once it boils, add it to the Brussels sprouts. Heat everything on a low flame.
• Stir well and cook until the Brussels sprouts are soft but firm. Now you can also add the butter, cream, salt and pepper. Mix everything well.
• Once the butter has completely melted, remove everything from the heat. Do not let the mixture boil again.
• Serve it hot.

Brussels sprouts with cream, garlic and onion

This recipe is a variation on the Brussels sprouts with a zucchini cream sauce. However, in this recipe you add garlic and onion. This dish is so tasty that your kids will even ask for a second plate.

Ingredients

• 1 kilo of Brussels sprouts
• 1 clove of garlic
• 150 ml liquid cream
• 1 medium onion
• 1 tablespoon olive oil
• pinch of salt and pepper

Preparation

• Wash the Brussels sprouts first. Also remove the outer sheets. Wash them again, drain them and leave them for a while.
• Then put the Brussels sprouts in a pan with some water. Also add a pinch of salt.
• Cook the Brussels sprouts for 15 to 20 minutes until al dente. Then drain and season with some salt and pepper. Set them aside and save the water.

• Then cut the onion into thin slices and the garlic into small pieces.
• Then put some olive oil in a frying pan to sauté the garlic and onion. Do this for about 10 minutes until both ingredients are golden brown. Be careful not to burn them. 
• Then add the cream and heat it over a low heat. Stir for 5 minutes until it becomes a soft, smooth cream sauce.
• Then put the Brussels sprouts in this pan and stir for a few minutes. Make sure the sprouts don’t fall apart. If the sauce is too thick, you can add some leftover water. 
• Serve it and enjoy!

Would you like to try these Brussels sprouts with a cream sauce? As you can imagine, the possibilities are endless!