Brussels Sprouts with Zucchini Cream Sauce

· February 28, 2019
Brussels sprouts with zucchini cream sauce is a popular vegetable dish. It's a highly nutritious combination of intense flavor, the result of its two main ingredients.

One of the most nutritious and delicious dishes that can be prepared for the delight of the whole family is Brussels sprouts with zucchini cream sauce. The flavor of this dish is extraordinary and also, very healthy. It’s the perfect combination for children and adults to add regularly into their diet.

There are several ways to prepare Brussels sprouts with zucchini cream sauce. In this case, imagination and creativity of every cook is the key. Although there are some basic steps, feel free to add other ingredients into the recipe.

Brussels Sprouts with Zucchini Cream

Bowl of Brussels sprouts.
Ingredients

  • Two pounds of Brussels sprouts
  • 2 large zucchini (also known as courgettes)
  • 2 cups of milk
  • 5 tbsp of cream
  • 1 tbsp of extra virgin olive oil
  • Salt and pepper to taste
  • Water as needed

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Preparation

  • Wash, peel and cut the zucchini into small cubes.
  • Wash the Brussels sprouts. Then, proceed to cut the hardest part of the stem, as well as to remove the outer leaves. Wash again, drain and set aside.
  • Add the cubed zucchini with enough water and a pinch of salt, and cook until it’s very tender. Once it’s ready, drain it and mash it with a little of its cooking water in a blender (let it cool down before you blend it). Set it aside.
  • On a separate pot, add enough water (to cover the Brussel sprouts). When the water starts to boil, add the sprouts together with a pinch of salt. Cook for 10 minutes.
  • Heat the milk at low temperature, then add the cooked Brussels sprouts for 20 minutes. Incorporate the mashed zucchini as well.
  • Remove the pot from the heat and add the cream and the oil. Season to taste and stir very well until all the ingredients are integrated.
  • Add salt and pepper to taste.
  • Serve warm.

Brussels Sprouts with Cream

Ingredients

  • Two pounds of Brussels sprouts
  • 2 glasses of milk
  • ½ glass of cream
  • 2 tbsp of butter
  • Water (enough to cover the sprouts)
  • Salt and pepper to taste

Preparation

  • First, wash the Brussels sprouts. Then, proceed to cut the hardest part of the stem, as well as to remove the outer leaves. Wash again, drain and reserve.
  • Second, put water with a pinch of salt in a pot at high heat and bring it to a boil. Then, add the Brussels sprouts and let them cook for about 10 minutes or until tender.
  • Then, drain it and set aside.
  • Heat the milk in a saucepan and when it comes to a boil add the Brussels sprouts. Lower the heat.
  • Stirring constantly, cook until the Brussels sprouts are soft but firm. At this point, add the butter, cream, salt, and pepper. Mix everything.
  • Remove from the heat once the butter has completely melted. Don’t allow the mixture to boil again.
  • Serve hot.

Brussels Sprouts with Cream, Garlic, and Onion

Brussels sprouts, whole and halved.

This recipe is a variation of the Brussels sprouts with zucchini cream sauce, but you’ll add the onions and the garlic this time. They’ll be so tasty, your children will ask for seconds!

Ingredients

  • 2 lbs of Brussels sprouts
  • 1 clove garlic
  • A cup of liquid cream
  • 1 medium onion
  • 1 tbsp of olive oil
  • Salt and pepper to taste

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Preparation

  • First, wash the Brussels sprouts. Then, proceed to cut the hardest part of the stem, as well as to remove the outer leaves. Wash again, drain and reserve.
  • Second, place the Brussels sprouts in a pan and cover them with water. Add a pinch of salt.
  • Cook the sprouts for 15 – 20 minutes until they’re al dente. Then, drain and season to taste. Set aside. Save the liquid.
  • Thinly slice the onion.
  • Chop the garlic finely.
  • In a pan, place the olive oil and sauté the garlic and the onion for about 10 minutes or until golden brown (be careful not to burn them).
  • Then, lower the heat and add the cream. Stir for five more minutes until a smooth cream forms.
  • Finally, add the sprouts to the pan and stir it all for a few more minutes, careful not to disturb them. However, if the sauce is too thick, dilute it with a few some of the liquid left over from cooking.
  • Serve and enjoy.

Will you try these tasty Brussels sprouts with zucchini cream? As you can see, the possibilities are endless!