Creamy Brussels Sprouts with Serrano Ham
with Parmigiano Reggiano | to share
Super simple, delicious recipes for any time of day, including a recipe card with 4 steps and portioned ingredients.
Tags:
Recipe
Allergens:
Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
600 g
Brussels sprouts
1 piece
Parmigiano Reggiano DOP
(Contains Milk)
40 g
Serrano ham
150 g
Cooking cream
(Contains Milk)
1 piece
Onion
Not included in your delivery
to taste
Salt and pepper
1 tablespoon
Sunflower oil
150 milliliters
Water
Nutrition Values
Energy (kJ)1900 kJ
Calories454 kcal
Fat27 g
Saturated Fat13.2 g
Carbohydrate24.5 g
Sugar9.5 g
Dietary Fiber13.1 g
Protein22.4 g
Salt1.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
•Oven Dish
•Grater
Cooking Steps
1
- Preheat the oven to 180°C.
- Finely chop the onion.
- Halve the Brussels sprouts.
- Roughly chop the Serrano ham.
2
- Heat the oil in a frying pan on medium-high heat and fry the onion for 2 - 3 minutes.
- Add the Brussels sprouts to the pan and fry for 1 minute, then add the water and let it come to a boil.
- Simmer for 9 - 10 minutes, or until the water is evaporated.
3
- Transfer the Brussels sprouts and onion to an oven dish.
- Stir in the cooking cream and Serrano ham. Season with salt and pepper.
- Grate two-thirds of the Parmigiano Reggiano on top.
4
- Bake the creamy Brussels sprouts in the oven for 15 - 20 minutes.
- Grate the rest of the Parmigiano Reggiano on top shortly before serving.