Brussels sprouts in yoghurt sauce

Name: Brussels sprouts in yoghurt sauce
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 1 Garlic clove; 1 kg Brussels sprouts; 1 TABLESPOON Oil; 1/2 l Vegetable broth (instant); 200 g Long grain rice; 7-10 Tbsp Salt; 200 g Skimmed milk yoghurt; 7-10 Tbsp ground ginger; 7-10 Tbsp Turmeric; 1-2 TEASPOONS Honey; 7-10 Tbsp Parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 3

1 Garlic clove
1 kg Brussels sprouts
1 TABLESPOON Oil
1/2 l Vegetable broth (instant)
200 g Long grain rice
7-10 Tbsp Salt
200 g Skimmed milk yoghurt
7-10 Tbsp ground ginger
7-10 Tbsp Turmeric
1-2 TEASPOONS Honey
7-10 Tbsp Parsley

Directions

1
Peel the garlic and press it through a press. Clean, wash and halve the Brussels sprouts depending on size. Heat the oil. Sauté garlic in it. Deglaze with broth and bring to the boil.
2
Add sprouts and cook covered for about 20 minutes. In the meantime, put rice in plenty of boiling salted water, cover and let it swell at low heat for about 20 minutes. Add yoghurt to the sprouts shortly before the end of the cooking time and stir in. Season to taste with salt, ginger, turmeric and honey. Serve garnished with parsley as desired