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Brussels sprouts with thyme cream

Name: Brussels sprouts with thyme cream
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 people
Cuisine: French
Ingredients: 800 g Brussels sprouts; 3 tablespoons olive oil; 1 shallot; 1 bunch thyme; 250 ml liquid cream; 1 tablespoon lemon juice; Salt; Pepper

For this recipe, Brussels sprouts are first cooked on the side, then sautéed in a delicious thyme and shallot cream.

19 K 5/5 (1 reviews)236231

Duration

40 min.

Difficulty

Easy

Last modified on: January 26^th 2025

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 4 people, you will need:

1 800 g Brussels sprouts
2 3 tablespoons olive oil
3 1 shallot
4 1 bunch thyme
5 250 ml liquid cream
6 1 tablespoon lemon juice (optional)
7 Salt
8 Pepper
Total weight: 1,120 grams

Times for this recipe

Preparation

20 min.

Cooking

20 min.

All in all

40 min.

Preparation 20 min.

Cooking 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 15 min.

Brussels sprouts with thyme cream : Stage 1

Prepare 800 g Brussels sprouts.

Stage 2 - ⌛ 8 min.

Brussels sprouts with thyme cream : Stage 2

Cook in boiling salted water until tender, but not overcooked.

Drain.

Stage 3 - ⌛ 3 min.

Brussels sprouts with thyme cream : Stage 3

Prepare and chop 1 shallot.

Stage 4 - ⌛ 3 min.

Brussels sprouts with thyme cream : Stage 4

In a frying pan over medium heat, pour 3 tablespoons olive oil and when hot, add the shallot, thyme, salt and pepper.

Cook for 1 minute, stirring constantly.

Stage 5 - ⌛ 1 min.

Brussels sprouts with thyme cream : Stage 5

Add the drained Brussels sprouts and mix well.

Stage 6 - ⌛ 1 min.

Brussels sprouts with thyme cream : Stage 6

Pour in 250 ml liquid cream, season with salt and pepper, and mix well.

Stage 7 - ⌛ 5 min.

Brussels sprouts with thyme cream : Stage 7

Gently thicken to taste, then remove and discard the thyme, check the seasoning, and at the last moment add 1 tablespoon lemon juice.

Stage 8

Serve piping hot.

Remarks

This recipe can be adapted to other types of cabbage, or even other vegetables, keeping to the principle of first cooking"à l'anglaise", then adding the thyme and shallot cream.

If you like thyme, don't hesitate to add lots of it.

Keeping: 2 or 3 days in the fridge, protected by cling film.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	3 g RDI=5 %	6 g RDI=2 %	11 g RDI=15 %	139 kcal RDI=7 %	583 kJ RDI=7 %
Per person	9 g RDI=15 %	17 g RDI=7 %	31 g RDI=42 %	389 kcal RDI=19 %	1,631 kJ RDI=19 %
Whole recipe	39 g RDI=62 %	71 g RDI=27 %	124 g RDI=170 %	1,558 kcal RDI=78 %	6,524 kJ RDI=78 %