Brussels sprouts in chestnut cheese sauce

servings

500 g Brussels sprouts
75g bacon
50 g spring onions
175 ml vegetable stock
100 g Woerle processed cheese
(4 triangles “Rahm” each 25 g)
100 g chestnuts, cooked and peeled
butter
White wine
salt, pepper

Step 1

Wash the Brussels sprouts well and cut off the strunk. Cut the cross and pre-cook in salted water for about 10 minutes. Remove 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 spring onions and fry as well. Deglaze with white wine and allow to evaporate.

Step 3

Add the vegetable stock, boil and simmer for 2-3 minutes. Add the processed cheese and melt. Season with salt and pepper.

Step 4

Quarter chestnuts and add to the sauce together with the Brussels sprouts. Warm briefly and serve as a side dish.