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Brussels Sprouts in Garlic Butter


  • 4 PERS.

  • 1 kg of Brussels sprouts

  • 3 garlic cloves, pressed

  • 1 large knob of butter

  • 1 dash of fresh cream

  • 1 C. chopped parsley

  • salt pepper


In a pressure cooker, pour a volume of salted water (about ¼ of the height) and bring to a boil.

In the meantime, wash the Brussels sprouts under a trickle of cold water then remove the wilted leaves.

Throw the Brussels sprouts in the boiling water, wait for the resumption of boiling, and cook under pressure for 7 to 8 minutes. Then drain. If you don’t haave a pressure cooker, you can cook your Brussels sprouts in a large pot of salted water, it will just take a little longer.

In a sauté pan, melt the butter, add the Brussels sprouts and brown lightly, add the garlic, sallt and pepper and mix everything well.

Finally, add the crème fraîche and reduce by simmering over low heat for a few minutes.

Finally, sprinkle your Brussels sprouts with parsley. Salt and pepper to your liking.

Serve the Brussels sprouts hot as an accompaniment to meat or fish.