Creamed brussels sprouts recipe

0

  • Yield: 4 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 1 Hour 10 Minutes

Ingredients

  • 2 tbsp Coconut oil
  • 12 oz (340 g) onion, chopped
  • 6 oz (170 g) celery, chopped
  • 10 oz (280 g) Brussels Sprouts, shaved
  • 1 tsp konjac flour
  • 1 cup 8 fl oz chicken stock
  • ½ cup 4 fl oz heavy (double) cream
  • ½ tsp sea salt
  • Ground black pepper to taste
  • ½ tsp ground nutmeg
  • 1 oz (30 g) Parmesan cheese, grated
How to Make It
  1. Heat the coconut oil in a large pan over medium heat.  Add the onion and celery and cook until soft about 15 minutes.
  2. Add the shaved sprouts, stir well and cook for a further 5 minutes.
  3. Place the konjac flour in a small pan, and while whisking continuously pour in the stock and then the cream until completely combined.
  4. Cook sauce over a medium heat, stirring continuously, until the sauce has thickened a couple of minutes.  Add the sea salt, pepper, and nutmeg.  Stir.
  5. Pour the sauce into the veggies and mix thoroughly.
  6. Pour into a baking dish and smooth the top.  Sprinkle the Parmesan cheese evenly over the surface and bake in the oven at 350F for 40 minutes, until top is golden brown.
Share.

Leave A Reply

%d bloggers like this: