Creamy Garlic Brussels Sprouts

Von Spain on a Fork · 25 Min.

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Zubereitung

1. Rinse the Brussels sprouts, pat them completely dry, trim off the tough stem, remove damaged or yellow leaves, and halve each one lengthwise.
2. Heat a large pan over medium heat and add 2 tbsp (30 ml) olive oil.
3. Add the sprouts in a single layer cut side down and cook 4 to 5 minutes without stirring, then stir gently for 1 to 2 minutes and season with salt and pepper. Remove and set aside.
4. In the same pan on the same heat, add another 2 tbsp (30 ml) olive oil and the chopped garlic; stir constantly for 30 seconds.
5. Add the flour and stir for 1 minute, then add the oregano and thyme, then the milk and vegetable broth. Stir gently for a few minutes until slightly creamy.
6. Season with salt and pepper, return the sprouts to the pan and mix. Turn off the heat, then stir in the Manchego and lemon juice.
7. Transfer to a large serving dish and sprinkle with chopped chives.

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KnoblauchKäseZitroneMilchManchegoRosenkohl