The joke with this type of preparation is that you pluck the individual Brussels sprouts apart, leaf by leaf. That sounds stupid, it is also a lot of work, but the result also convinces Brussels sprouts muffle. It becomes much more tender and, above all, does not taste as strong as Brussels sprouts, which have been cooked as a whole head.
You cook it in water or over steam so that it stays crisp (this is done very quickly, the best thing to do is to fish out a leaf over and over again to try it) and then toss it in a little butter at the very end. Delicious!!!
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