Flower Sprouts

Ingredients for 2 servings:

• 400 g cabbage florets (flower sprouts)
• 1 liter of water
• 1 tsp, heaped salt
• 1 tbsp butter
• 1 pinch(s) of pepper
• 1 pinch(s) nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

cabbage florets

Clean the flower sprouts, removing the cut surfaces and any yellowed leaves. Cut a cross into the stem. Bring the water to a boil with the heaped teaspoon of salt and blanch the flower sprouts for 2-2.5 minutes, then plunge into ice water and drain. In the meantime, heat the butter in a pan, but do not let it brown, and toss the flower sprouts in it, season with pepper and nutmeg, and you’re done. Serve with small potatoes and a plain schnitzel. Drowning the flower sprouts in a sauce wouldn’t be very useful, as the florets are very tender. I tried another variation: frying a few slices of bacon in a non-stick pan until crispy and then roughly crumbling them over the sprouts. After blanching and draining well, the flower sprouts can also be prepared as a salad with a light vinaigrette.