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German Brussel Sprouts Recipes

"Rosenkohl"

The Brussel Sprouts Recipes that I grew up with were always a treat. Mom kept them for special dinners, and that's how I used them as well.

That is, until I realized how easy they were to prepare, how healthy, and how much my husband enjoyed them. Now, they are a regular addition to our weekday meals.

brussel sprouts

These little cabbages have a bold taste and can be served in a variety of ways. The easiest is shown below.

The hints that follow will allow you to change the 'healthy' status with a rich, creamy version. All are delicious! You will enjoy these as a flavorful side dish for a traditional German meal.

German Brussel Sprouts

Ingredients:
  • 1 lb. Brussels Sprouts, frozen
  • 1 - 2 tbsp. butter
  • 1/4 cup milk or cream
  • salt, pepper
Instructions:
  • Place frozen sprouts in pot with enough water to just cover them. Add 1/2 tsp. salt
  • Bring to boil, cover, and simmer until tender, about 5 - 8 minutes
  • Drain
  • Add butter, stir to melt. Add milk (or cream) and stir. The milk should absorb into the sprouts
  • Season with freshly ground pepper (I use lots) and extra salt if needed
  • Serves 4
Hints:
  • For extra flavor, use cream (5%, !0% or higher) instead of milk and add extra butter
  • Sprinkle with Parmesan cheese
  • Add fried bacon bits
  • Cooking the sprouts until they are very tender and then stirring so they break apart, helps them absorb more of the butter and cream -- a real rich treat! (you may need to add more cream if they appear too dry)
  • If using fresh Brussels sprouts, trim them and cut a crisscross incision in the base of each sprout to encourage even cooking. These will take a little longer to cook, about 10 minutes



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