Creamed brussels sprouts recipe


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


  • 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.

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