Best 3 Creamy Cucumber Brussels Sprouts Recipes

Creamy Cucumber Brussels Sprouts: A Delightful Fusion of Flavors

Indulge in a culinary symphony of creamy cucumber and Brussels sprouts, a dish that tantalizes the taste buds with its harmonious blend of flavors. This recipe collection offers a variety of culinary creations, each showcasing a unique approach to this delectable duo. From a refreshing chilled cucumber Brussels sprouts salad with a tangy dressing to a creamy and comforting cucumber Brussels sprouts soup, these recipes cater to diverse preferences and culinary skills. Embrace the versatility of these ingredients as they transform into fritters, stir-fries, and even a refreshing granita, promising a delightful journey through a spectrum of flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY BRUSSELS SPROUTS

Creamy Brussels Sprouts image

Add garlic, shallot, cayenne and nutmeg to these Brussels sprouts to make them irresistible.

Provided by Food Network

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 small shallot, chopped
1 pound Brussels sprouts, trimmed and sliced
1 cup heavy cream
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt

Steps:

Heat the butter in a medium saucepan over medium heat until melted. Add the garlic and shallot and cook, stirring, until soft, about 2 minutes. Add the Brussels sprouts and stir until well coated in the butter. Add the cream, cayenne, nutmeg, 1/2 cup water and 1/2 teaspoon of salt. Bring to a simmer, cover and cook until the Brussels sprouts are soft, about 15 minutes. Uncover and continue to cook until they are tender and the liquid has reduced into a creamy sauce, about 10 minutes more.

CREAM-BRAISED BRUSSELS SPROUTS

Cream-Braised Brussels Sprouts image

Brussels sprouts tend to turn people off. This way of cooking them brings out their nutty flavor and has made the most passionate haters at my last Thanksgiving say, at the very least, that this is the best brussels sprouts have tasted. The first time I made this, it ended up being dinner - not a side dish!

Provided by Pugged

Categories Side Dish Vegetables Brussels Sprouts

Time 50m

Yield 6

Number Of Ingredients 5

Ingredients

¼ cup butter
1 ½ pounds Brussels sprouts, trimmed and quartered
¼ teaspoon sea salt, or to taste
1 cup heavy cream
2 tablespoons fresh lemon juice, or to taste

Steps:

Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 11.7 g, Cholesterol 74.7 mg, Fat 22.7 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 14.1 g, Sodium 171.3 mg, Sugar 2.7 g

CUCUMBERS IN SOUR CREAM

Cucumbers in Sour Cream image

This is a yummy side dish that we always have on Thanksgiving but it's great in the summer as well. The mixture will be soupy; it's supposed to be that way.

Provided by TARAWVU

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 4h10m

Yield 12

Number Of Ingredients 5

Ingredients

2 cucumbers, thinly sliced
1 (8 ounce) container sour cream
¼ cup distilled white vinegar
⅓ cup white sugar
salt and ground black pepper to taste

Steps:

Place the cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
Whisk the sour cream, vinegar, sugar, and salt in a mixing bowl until the sugar has dissolved. Drain the cucumbers and squeeze out the excess water; add to the bowl and mix to coat with dressing.

Nutrition Facts : Calories 69.1 calories, Carbohydrate 8.1 g, Cholesterol 8.3 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 11 mg, Sugar 6.4 g

Tips:

To save time: Use pre-shredded Brussels sprouts and pre-sliced cucumbers.
For a creamier sauce: Use heavy cream instead of milk.
To add a bit of spice: Add a pinch of cayenne pepper or red pepper flakes.
To make it a main course: Add cooked chicken, shrimp, or tofu.
For a vegetarian version: Omit the bacon.
To make it vegan: Use a plant-based milk and omit the bacon.
To serve: Top with fresh herbs, such as dill, chives, or parsley.

Conclusion:

This creamy cucumber Brussels sprouts recipe is a delicious and easy side dish that can be enjoyed year-round. With its simple ingredients and creamy sauce, this dish is sure to be a hit at your next potluck or dinner party.