BRUSSELS SPROUTS on SKEWERS
Browning the cabbages gives them a better taste and a better hold. Brussels sprouts have been put aside for a very long time when they are very old, a beautiful variety that these little cabbages that grow on the stem. Stem that ends in a leafy stem, a real bouquet! Brussels sprouts don’t like lying around in fridges! Immediately purchased, immediately cooked and tasted!
*If you use baking soda to facilitate the digestion of cabbage, you will need very little salt because baking soda is salty.
Per person :
10 Brussels sprouts, peeled
½ tsp fat
2 p baking soda (optional)
Salt and pepper
Zest and juice of 1/2 lemon
1 tsp of honey.
Cut the base of the cabbages and remove the damaged and stained leaves. Place them in a small casserole dish, when cold add the fat (if it is butter, melt it then let it cool) and the lemon zest, mix well so that each cabbage is coated with fat and heat in stirring so that they brown. Add lemon juice and honey and mix. Add half the water, baking soda*, salt and pepper, stir, cover and cook over moderate heat for 10 minutes. Uncover and heat over very high heat for 3/4 min. To serve. Beautiful cuisine to all, Régine.