Brussels sprouts in gorgonzola cream

Name: Brussels sprouts in gorgonzola cream
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 400 g Brussels sprouts; 7-10 Tbsp Salt; 1 Onion; 1-2 Disc Bacon; 1 TEASPOON Oil; 75 g Whipped cream; 125 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 75 g Gorgonzola cheese; 7-10 Tbsp Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

400 g Brussels sprouts
7-10 Tbsp Salt
1 Onion
1-2 Disc Bacon
1 TEASPOON Oil
75 g Whipped cream
125 ml Vegetable broth (instant)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
75 g Gorgonzola cheese
7-10 Tbsp Parsley

Directions

1
Clean and wash the Brussels sprouts and cook in salted water for about 20 minutes. In the meantime, peel and finely dice the onion. Halve the bacon and fry in hot fat until crispy. Remove the bacon from the pan and place it on a kitchen roll.
2
Sweat onion cubes in bacon fat, deglaze with cream and stock. Bring the sauce to the boil and season to taste with salt, pepper and nutmeg. Dice the gorgonzola and melt in the sauce while stirring. Put the Brussels sprouts in an ovenproof dish and pour the sauce over them.
3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 15 minutes. Serve sprinkled with bacon and parsley. Boiled potatoes taste good with it.