Brussels Sprouts Leafy Vegetables

An elegant way to bring Brussels sprouts to the table – many don’t even recognize them on the spot when they are served to them like this. Try it out and see what your guests have to say about it.

Clean the Brussels sprouts, divide them into leaves and blanch them briefly in salted water.

In the meantime, finely dice the onion and sauté in butter, peel two cloves of garlic and add them through the press. Once the onion is soft, add finely diced red chili pepper (deseeded to taste, this softens the spiciness).

Now toss in the drained leaves, add the crème fraîche, salt, pepper and enough nutmeg, cook for two minutes – and you have a fun vegetable. Fold in coarsely chopped chervil.

Serve with small crispy lamb chops and fresh white bread.

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