Brussels sprouts in chestnut and cheese sauce
Ingredients
| 500 g | Brussels sprouts |
|---|---|
| 75 g | Speck |
| 50 g | spring onions |
| 175 ml | vegetable stock |
| 100 g | WOERLE processed cheese (4 cream cheese wedges) |
| 100 g | Chestnuts, cooked and peeled |
| Butter | |
| white wine | |
| salt and pepper |
Preparation
Step 1:
Wash the Brussels sprouts well and cut off the stalk. Cut crosswise and pre-boil in salted water for about 10 minutes. Take out and drain.
Step 2:
Finely dice the bacon and spring onions. Heat some butter in the pan and fry the bacon cubes in it, add the spring onions and fry them as well. Deglaze with white wine and allow to evaporate.
Step 3:
Add the vegetable broth, bring to the boil and simmer for 2-3 minutes. Add the melted cheese and let it melt. salt and pepper.
Step 4:
Quarter the chestnuts and add to the sauce along with the Brussels sprouts. Warm up briefly and serve as a side dish.
