Necessary for two people:
• 250 gr sprouts
• 1 chilli, chopped
• 1 onion, chopped
• 2 carrots, cut into pieces
• 200 gr mushrooms, sliced
• 250 ml of whipped cream
• salt, pepper, Worcestershire sauce, green Tabasco
• ½ cube of vegetable stock or ½ l real vegetable stock
Start the chopped onion in some oil, in a high pan. Finely chopped chili pepper. The shredded carrot too. Then fry the sprouts once cut. Until you smell them, then they add flavor. I add water until they are just submerged. Bring to boil.
In the meantime, you fry the mushrooms brown, brown, brown. Some salt, especially pepper. Little Worcestershire sauce, little green Tabasco.
When the sprouts are done, take a few out for later, the rest goes into the blender. Back in the pan. Add cream, back the whole sprouts, then fill with hot water and half a cube until you have enough for two people. Let it boil for a while. Serve with the mushrooms in the center, a drizzle of green olive oil and a cloud of parsley.
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