Brussels Sprouts With Zucchini Cream Simply Prepared

Brussels sprouts with zucchini cream is incredibly tasty and therefore one of the most popular vegetable recipes for a reason. It is nutritious and has an intense taste – thanks to its two main ingredients.

Brussels sprouts with zucchini cream are incredibly delicious and therefore one of the most cooked vegetable recipes for a reason. It is nutritious and has an intense taste – thanks to its two main ingredients.

It’s a dish that is easy to prepare for the whole family. Brussels sprouts with zucchini cream are not only extremely tasty, but also very healthy at the same time.

The combined ingredients are perfect for children and adults to integrate firmly into their own eating habits.

There are several ways to implement the recipe. There are no limits to the imagination and creativity of the cook. While there are usually a few basic steps to follow, other ingredients can be added depending on your taste.

Brussels sprouts with zucchini cream

ingredients

• 1 kilo Brussels sprouts
• 2 large zucchini
• 2 cups of milk (500 ml)
• 5 tbsp heavy cream (75 ml)
• 1 tbsp extra virgin olive oil (15 ml)
• Salt and pepper to taste
• water

preparation

1. Wash, peel and cut the two zucchinis into small pieces.
2. Put plenty of water in a saucepan. As soon as the water starts to boil, add the Brussels sprouts and a pinch of salt. Let it cook for about 10 minutes.
3. In another saucepan, add plenty of water and a pinch of salt, cook the zucchinis until they are soft. Let them drain afterwards and chop them up in a blender while adding a little cooking water. Then set them aside.
4. As soon as the Brussels sprouts are ready, drain them well and put in a saucepan with warm milk and leave them for 20 minutes. You can now also add the zucchini cream from the blender.
5. When the 20 minutes are up, take the pan off the stove and add the cream and olive oil. Then season with salt and pepper to taste and stir everything well so that the ingredients mix.
6. Season again with salt and pepper. If it suits you, serve lukewarm and enjoy.

Brussels sprouts with cream

ingredients

• 1 kilo Brussels sprouts
• 2 glasses of milk (400 ml)
• ½ glass of cream (100 ml)
• 2 tbsp butter (20 g)
• water
• Salt and pepper to taste

preparation

1. In a saucepan, add water to a pinch of salt on high. As soon as the water boils, add the Brussels sprouts and let them cook for about 10 minutes until they are soft. Then drain it and set it aside.
2. Dump the water in which you made the Brussels sprouts. Heat the milk in the same saucepan and add the Brussels sprouts as soon as they start to boil. Turn down the temperature.
3. Keep stirring and let the cabbage cook until it is soft but still firm enough. Then add the butter, cream, salt and pepper. Mix all of the ingredients together well.
4. Once the butter has melted completely, remove the pan from the stove. Make sure it continues to simmer, then serve.

Brussels sprouts with onion and garlic cream

This time we’re incorporating onion and garlic into the recipe – another way to refine it. This alternative is sure to make your mouth water too!

ingredients

• 1 kilo Brussels sprouts
• 1 clove of garlic
• 250 ml liquid cream (approx. 1 cup)
• 1 medium onion
• 15 ml olive oil (approx. 1 tbsp)
• Salt and pepper to taste

preparation

1. Wash the Brussels sprouts. Then cut off the hard part of the stem and remove the outer leaves. Wash it again, drain it, and set it aside.
2. Place the Brussels sprouts in a saucepan, about a finger’s width, with a little water and salt.
3. As soon as the casserole valve is at its highest pressure, cook the Brussels sprouts for 15 minutes. Then drain it and season it with salt and pepper to taste. Set aside the Brussels sprouts and the cooking water.
4. Cut the onion into fine rings and the garlic into small pieces.
5. Put the olive oil in a pan and fry the garlic and onion for 10 minutes over medium heat until they are golden. Be careful not to burn them.
6. Then turn the stove down and add the cream. Stir everything for 5 minutes until you get a creamy texture.
7. Lastly, add the Brussels sprouts to the pan and stir gently for a few minutes so as not to damage the Brussels sprouts. If the sauce is too thick, dilute it with a few tablespoons of the remaining cooking water. Now all you have to do is enjoy!

Do you feel like trying these recipe ideas? As you can see, there are tons of ways to make Brussels sprouts with zucchini cream. Just choose the ingredients that you and your family like best. Good Appetite!