Brussels Sprouts with Cream

Brussels Sprouts with Cream

This is a simple dish with Brussels sprouts cooked in a cream sauce. I bet children will love cute little Brussels sprouts and this gentle cream flavor.

Ingredients: 2-4 servings

Brussels sprouts
200 g
1/2 tablespoon
White wine
50 ml
200 ml
100 ml
Bay leaf
Consomme soup stock granules
1/2 tablespoons
Salt and pepper
to taste
Cream (I used low-calorie vegetable cream)
50 ml
☆ Butter
1/2 tablespoon
☆ Plain flour
1/2 tablespoon
Paprika powder (optional)
several pinches to sprinkle


1. Rinse the Brussels sprouts and score a criss-cross at the bottoms to cook evenly, if they are big.
2. Melt the butter in a pot and sauté [1]. After tossing them in butter, add the white wine and let the alcohol content evaporate.
3. Add the water, milk, bay leaf and consomme granules and simmer for about 5 minutes to cook the Brussels sprouts through. Stir occasionally.
4. Combine the ☆ ingredients to make a beurre manié. Whisk it in little by little to the Step 3 mixture to thicken the sauce. Add the cream at the end and season with salt and pepper.
5. Transfer onto a serving dish and sprinkle with paprika if available. Serve hot.
6. [Note] My daughter is small, so I use additive-free consomme granules. This consomme is not so salty, so adjust the amount of salt.

Story Behind this Recipe

When I was little, my elder sister used to make this dish. I tried Brussels sprouts for the first time around that time and this has been my favourite way to cook them since then. Brussels sprouts remind me of my childhood.