Fried Brussels sprouts

Ingredients for 4 servings:

• 1 kg Brussels sprouts
• 150 g butter, mildly soured
• 1 tbsp honey, spicy
• 2 tbsp, heaped breadcrumbs
• 1 tsp, leveled nutmeg, freshly grated
• 1 pinch(s) white pepper, finely ground
• n. B. Salt
• ½ bunch parsley, flat or curly as desired, chopped
• 1 tbsp, heaped celery leaves, freshly chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

slightly sweet in taste due to caramelization

Remove the outer leaves and small stems from the Brussels sprouts. Wash the leaves, gently pat them dry, remove the large stems, and chop. In a saucepan, caramelize the honey with a little butter. As soon as the caramel is golden, add the sprouts and pour in a little boiling water. Be careful, it might splatter! Season with a pinch of pepper, the nutmeg, and salt. After cooking for about 15 minutes, strain the broth and let the sprouts steam slightly. Melt the butter in a pan and toast the breadcrumbs until golden brown. Now add the steamed sprouts and continue cooking for the next 5 minutes over low heat, gently swirling. The swirling will combine the toasted ingredients with the sprouts. Finally, fold in the rocked leaves and season again if necessary. Serve the roasted and ready-to-serve Brussels sprouts as a main course or as a side dish to meat dishes.