How To make Creamy Brussels Sprouts and Noodles
1 pound fresh Brussels sprouts
quartered
2 medium onions :
finely chopped
4 tablespoons butter or margarine -- divided
1 cup sour cream
1 cup small-curd cottage cheese
1 clove garlic minced
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon caraway seeds
3 cups medium egg noodles :
cooked and drained
1 cup soft bread crumbs
Place the Brussels sprouts and a small amount of water in a saucepan; cover and cook until tender. Meanwhile, in a skillet, saute onions in 2 tablespoons butter until golden brown. Remove from the heat; stir in the sour cream, cottage cheese, garlic, paprika, salt, and caraway seeds. Drain sprouts; add to onion mixture with noodles. Spread into a greased shallow 2-quart baking dish. Melt remaining butter and toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, at 375 degrees, for 20 to 25 minutes or until golden brown.
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So you think you hate brussels sprouts? Think Again! This plant-based vegan recipe will make you fall in love with these misunderstood nutritional giants. Thinly slicing the sprouts before cooking takes away some of the intensity of the bitter flavor. Then we top it off with this deliciously rich creamy Thai sauce for brussels sprouts nirvana.
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MISO PASTE ARTICLE:
KEY MOMENTS
00:00 Introduction
00:41 Prep Brussels Sprouts
02:35 Creamy Sauce
04:40 Taste Test
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Vegan Brussel Sprouts
VIDEO RECIPE! YES, YES, YES…..! Vegan Brussel Sprouts. This side dish we can enjoy any time. So creamy and satisfying. We love creamy sprouts.
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------ Vegan Romige Spruitjes ------
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Creamy Bake Brussel Sprout
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