FRIJE

Instructions

• 1.   Wash the Brussels sprouts and remove any damaged leaves. Cook them in boiling salted water or steam until a knife can easily be inserted. Once cooked, drain and let cool slightly.
  Meanwhile, peel the garlic cloves, remove the germ, crush them slightly, then place them in a small saucepan with the cream. Cover, bring to a simmer, and let infuse over very low heat for 10-15 minutes. If your saucepan releases too much steam and the cream reduces too much, do not hesitate to add a little milk.
  Once the Brussels sprouts are cooked, remove the stems and cut them in half if they are large.
  In a skillet, heat a drizzle of olive oil and sauté the Brussels sprouts for 3-4 minutes, stirring regularly.
  Blend the cream with the garlic cloves, then add it to the Brussels sprouts. Season with salt and pepper, mix carefully, and let it simmer over very low heat and covered for 4-5 minutes so the sprouts absorb the sauce.
  
  Serve these Brussels sprouts with garlic cream hot. They go well with a pork tenderloin or any pork meat.

Nutritional information *

Reference

• aufilduthym.fr/choux-bruxelles-creme-ail/?amp=1