What if we were to reconcile ourselves with Brussels sprouts? With a simple method to prepare them and finally invite them on your plate.
Ah, the Brussels sprout… If there is one vegetable that everyone agrees on (against it), it is this mini representative of the brassica family. I feel a bit like a lawyer who has to defend the indefensible. I admit that for a long time, Brussels sprouts were the only vegetables I considered inedible.
It must be said that I only knew the bitter, flabby, khaki-colored version from the canteen, not to mention their nauseating smell. In short, nothing that would make me want to cook and eat them.
However, when I saw the new, small, and so cute on the market stalls, I decided to give them a new chance and try cooking that would do them justice. By proceeding in two steps and sparingly, I finally managed to enjoy Brussels sprouts.
INGREDIENTS:
- 300 g Brussels sprouts
- 1/2 tablespoon of coarse salt
- 15 g butter, clarified butter, or 2 tbsp olive oil
- 1 pinch of acceptable salt
INSTRUCTIONS:
- Bring 1 liter of water to a boil with coarse salt. Remove the first leaves of the Brussels sprouts and cut the base slightly, then rinse them.
- When the water boils, plunge the cabbages in it for 4 minutes.
- Drain them, then plunge them into iced water to keep them green.
- Cut Brussels sprouts in half lengthwise – they will cook faster
- Heat a large frying pan with the butter or olive oil, add the Brussels sprouts and a pinch of salt
- Let them brown for 3 minutes, then stir them and cook for another 3 minutes to brown on both sides.
- Serve without waiting!
