Defoliated Brussels sprouts

Ingredients for 2 servings:

• ½ kg Brussels sprouts
• 100 ml gravy, or white wine, or braising liquid if available
• 2 tbsp honey
• 1 chili pepper(s)
• Clarified butter, or goose fat

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

a little more sophisticated, but easy to prepare

Wash the Brussels sprouts. Remove the leaves from the sprouts, discarding any wilted leaves. The outer leaves are usually easy to remove, but you can also quarter and slightly tear the stalk. Heat some fat in a deep pan/wok and fry the Brussels sprout leaves, stirring often. When they’re tender after a few minutes, drizzle with the honey and add the previously chopped chili pepper. When all the leaves are coated, pour in the meat stock or white wine (this makes it a bit more acidic) and let it simmer until ready to serve. If you’re braising a roast at the same time (the leafless Brussels sprouts go really well with it), you can also use some fresh braising liquid. This way, Brussels sprouts will taste good even to those who hate Brussels sprouts.