Cream of Brussels Sprouts and Potatoes – Respect Food

Cream of Brussels Sprouts and Potatoes

You can use up your leftover potatoes and Brussels sprouts or boil up some unused ones; either way, you will have a delicious dinner. Don't forget to get that creamy texture by adding butter and grated parmesan.
*Inspired by Grundig's Respect Food Campaign in partnership with Food for Soul.

Add to cookbook
40 Min.


For 4 persons
300g Brussels sprouts
300g medium potatoes
20g butter
Finely grated parmesan cheese, as required
Black pepper, as required


Peel and cut the potatoes into small pieces.

Transfer the chopped potatoes into a saucepan with water and cook for about 15 minutes.

Remove it from heat and add Brussels sprouts.

Blend the vegetables, using an immersion blender, with a little of the cooking water until a smooth cream is obtained.

Add a knob of butter and stir, then serve accompanied with grated parmesan and black pepper.

We’re using cookies and third-party cookies to provide you with the best possible service. By continuing to use this website, you consent with our privacy statement.