Brussels sprouts – how I like them

Ingredients for 4 servings:

• 500 g Brussels sprouts, cleaned and sorted
• 2 tbsp olive oil (flavored with orange)
• 25 g butter
• 1 tsp powdered sugar (dextrose)
• 100 ml dry white wine
• 3 chili rings, each max. 1mm wide – no seeds
• ½ tsp Indian curry powder
• 1 pinch(s) black pepper (freshly ground)
• 1 cup whipped cream / sweet cream
• Salt
• some lemon peel, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Brussels sprouts can smell and taste so delicious

Prepare the Brussels sprouts and halve the large pieces. Heat a pan and add 2 tablespoons of olive oil. Briefly and vigorously fry the Brussels sprouts in the pan, tossing them frequently so that the cut surfaces in particular take on some color (brown). Remove the Brussels sprouts from the heat and heat a large pot with the butter. Add the fried Brussels sprouts to the hot butter, dust with sugar, and toss them vigorously again. Then deglaze with the white wine, add the chili and curry powder, and season with pepper. Cover and simmer the Brussels sprouts over low heat for about 8-10 minutes until al dente. Pour in the cream and season with salt. Grate some of the zest from an untreated lemon and sprinkle it on top. Toss again, season to taste, and serve.