Remove the outer, dark green leaves of the Brussels sprouts and cut away the small stems under each rose as much as possible. Bring salted water to the boil in a saucepan, add the lemon juice and cook the florets in it. This takes about 15 minutes (do a bite test).
Chop the cooled florets with a chef`s knife (do not puree with the blender - it shouldn`t be baby food). Mix with créme fraîche and mix with cayenne pepper, nutmeg, salt and lemon juice.
You can also use normal cream - the only difference is that the cabbage shouldn`t be soupy. You will also need a little more lemon juice for sweet cream. You have to try that depending on your taste.
Ingredients
Print Recipe
Pin Recipe