Some time ago, I showed you a recipe for Brussels sprouts with cream, white wine, and Parmesan cheese, but what I forgot to tell you was that I referred to Mr. Babeles' shopping list: about thirty brussels sprouts which Mr. Mon Marie brought double back....
+For two people:
°300 grams Brussels sprouts
°15 grams butter
°1/2 onion
°1 tablespoon full of heavy cream
°1 tablespoon of mustard
°pinch of salt
°3 sprigs thyme
Cut the stalks of Brussels sprouts. If necessary, remove the first damaged sheet. Boil a large pot of salted water. When the water boils, put the cabbage in it and leave it for 5 minutes. drain them.
Wash the pan and fill it again with salted water. Bring to a boil, dip Brussels sprouts in it and cook 10 to 15 minutes depending on its size (at low boil). You can check for doneness by dipping the blade of a knife into a cabbage. If it penetrates easily, that's okay, otherwise add a few minutes.
Strain and set aside.
Peel the onion and chop it in half. Melt the butter in a small casserole dish. Then saute the chopped onions for 2 to 3 minutes with a pinch of salt. Then add Brussels sprouts. Finally, let it brown for 2 to 3 minutes over a relatively high heat before adding the cream and mustard. Mix and cook for 2 minutes while everything is hot. Sprinkle with fresh thyme, it's ready.
very good!
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