Elements
Brussels sprouts, 500 g
Milk cream, 200 g
Butter, 50 g
Dijon mustard, 1 tablespoon
Salt and pepper to style
Elaboration
– Prepare dinner the brussels sprouts in boiling salted water.
– Drain the cabbages and sauté them in butter.
– Salt and pepper.
– Combine the cream with the mustard.
– Place the Brussels sprouts in small ramekins with the cream combination, warmth within the oven and serve.
