Clean and wash the Brussels sprouts and cut into individual leaves. Bring the salt water to the boil. Blanch the Brussels sprouts leaves for about 1 minute, drain and drain.
Put the cream in a high saucepan, add the butter and bring to a boil. Salt, pepper and season with nutmeg and reduce a little.
Add the Brussels sprouts leaves to the cream sauce and serve immediately!
Of course, you can also use whole Brussels sprouts. This significantly reduces the preparation time. You just have to let the Brussels sprouts cook longer!
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