Skip to content

Brussels sprouts with cream

Boiled or steamed Brussels sprouts, lightly chopped and warmed in a pot with butter and cream. From Erken's Stor kokebok (1949), p. 430.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 430 (falt i det fri)

Be the first to rate

About the dish

The book gives the French title "Choux de Bruxelles à la crème" and refers back to the preparation of Brussels sprouts in the entry before.

How to make it

  1. 1

    Cook the sprouts

    Clean the sprouts as described before and boil or steam them. Pour off all the water.

  2. 2

    Warm in butter

    Return the sprouts straight to the pot with the butter and chop them roughly.

  3. 3

    Add cream

    Stir in the cream.

Changes from the original

The book gives no quantities. The reference "as above" is explained briefly.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What does "as above" mean?
That the sprouts are cleaned and prepared as in the text on Brussels sprouts.
How much cream?
The book gives no quantity.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!