Brussels sprouts with brown butter

Ingredients for 5 servings:

• 1 kg Brussels sprouts
• 250 ml mineral water
• 1 tbsp, levelled sugar
• 1 tbsp, sautéed nutmeg, freshly grated
• 60 g butter, mildly soured
• 40 g breadcrumbs
• 2 tbsp, grated Parmesan cheese
• n. B. Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

ideal side dish for pan-fried dishes and any kind of braised roast

Generously remove the outer leaves from the Brussels sprouts. Cover the cabbage with mineral water, adding a little more water if necessary, season with nutmeg, sugar, and plenty of salt, and bring to a boil. Cook the florets at a gentle simmer for about 20 minutes. The mineral water and the low cooking temperature preserve the cabbage’s rich green color. Strain the broth from the cooked, still slightly firm cabbage and place the cabbage in a preheated bowl. The broth can be preserved in a screw-top jar for a subsequent dish (as vegetable broth). Heat the butter in a pan, add the grated bread, and brown the broth, stirring occasionally, until golden brown. Spread this crispy, hot mixture over the Brussels sprouts. Finally, sprinkle with Parmesan cheese and broil the cabbage in the oven. The Brussels sprouts with brown butter are now ready to serve.