Here’s a recipe for Brussels Sprouts with Butter and Tuberculosis Flowers, perfect to accompany chicken or beef. Simple and quick, it lets us savor the true nature of Brussels cabbage.
° About fifteen beautiful Brussels sprouts
° 15 to 60 ml of high quality salted butter
° Big splash of Fleur de Sel
Fill a saucepan with water, add a pinch of table salt and bring to a boil.
Peel the outer leaves of each cabbage and cut off the base of the hard stem.
Wash the cabbage and transfer it to a saucepan of boiling salted water. Cook for 8 minutes, depending on the size of the cabbage. (Test the cabbage after 5 minutes if necessary.)
Strain the sprouts and put them in a bowl.
Add the butter to the hot cabbage and stir to melt over the vegetables. Season with fleur de sel and serve.