Creamy Brussels Sprouts
(3 votes)
(3 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 28 min.
Ready in
Calories:
285
calories
Calories
Healthy, because
Even smarter
Nutritional values
This delicious, cheesy preparation is a great way to convince children to eat brussel sprouts.
Add some cheddar or parmesan cheese on top for extra creaminess.
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 399.6 μg | (666 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 263 μg | (88 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 287 mg | (302 %) | ||
| Potassium | 1,317 mg | (33 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 36 ozs Brussels sprouts
- salt
- 1 large onion
- 1 garlic clove
- 1 Tbsp butter
- 1 tsp Turmeric
- 3 ozs dry white wine
- 3 ozs Whipped cream
- 7 ozs Crème fraiche
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Rinse the brussel sprouts, and wipe with a paper towel. Score the stem crosswise and blanch in boiling salted water for 10 minutes until al dente.
Peel, halve, and thinly slice the onion and garlic. Sauté both in a pan with the butter. Mix in the turmeric, then deglaze with the white wine and the cream. Simmer until slightly reduced. Mix in the crème fraîche.
Drain the brussel sprouts thoroughly, then add to the pan. Toss to combine and season to taste with salt and pepper. Mix in the parsley, and serve in a preheated bowl.
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