Brussels Sprouts with Parmesan Sauce and Potatoes

Name: Brussels Sprouts with Parmesan Sauce and Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 75 g Parmesan, in pieces; 500 g Water; 1.5 TL Salt; 800 g Brussels sprouts, cleaned; 750 g Potatoes, waxy, in bite-sized pieces; 100 g Cream; 30 g Flour; 1 Prise Pepper; 2 Prisen Nutmeg

Main Course

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Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This Thermomix® recipe for Brussels sprouts with Parmesan sauce and potatoes is a hearty main course with Brussels sprouts, potatoes and Parmesan. Preparation takes about 60 minutes and yields 4 servings. Ideal for a festive family dinner or as a filling meal in the cold season. The combination of vegetables and cheese makes it a savory dish for lovers of classic cuisine.

Ingredients (9 ingredients)

75 g Parmesan, in pieces
500 g Water
1.5 TL Salt
800 g Brussels sprouts, cleaned
750 g Potatoes, waxy, in bite-sized pieces
100 g Cream
30 g Flour
1 Prise Pepper
2 Prisen Nutmeg

Preparation (5 steps)

Chop Parmesan

Thermomix® Setting

10 sec/Speed 10

Put 75 g Parmesan in pieces into the mixing bowl and chop for 10 sec./speed 10 and transfer.

10 sec

Pre-cook Brussels sprouts

Thermomix® Setting

15 min/Varoma/Speed 1 Varoma

Put 500 g water and 1 1/2 tsp salt into the mixing bowl. Attach Varoma container, weigh in 800 g Brussels sprouts, cleaned, close Varoma and pre-cook for 15 min./Varoma/speed 1.

15 min

Cook potatoes and Brussels sprouts

Thermomix® Setting

18 min/Varoma/Speed 1 Varoma

Remove Varoma, insert steamer basket, weigh in 750 g potatoes, waxy, in bite-sized pieces, reattach Varoma with Brussels sprouts and cook for 18 min./Varoma/speed 1. Set Varoma aside, remove steamer basket with the spatula and transfer potatoes. Empty mixing bowl and collect cooking liquid.

18 min

Thicken sauce

Thermomix® Setting

/100 °C 212°F

Put 270 g cooking liquid (possibly topped up with water), 100 g cream, 50 g Parmesan, 30 g flour, 1 pinch of pepper and 2 pinches of nutmeg into the mixing bowl, thicken/100 °C and season.

5 min