Clean and wash Brussels sprouts and use a kitchen knife to cut a cross into the stem (about 1.5 cm deep). Blanch in salted water for about 5 minutes (without lid), then drain and let cool in cold water (about 3 minutes), then drain and drain in a sieve. Now carefully dry either on kitchen paper or a clean kitchen towel and then cut in half.
Just before serving, heat the butter in as wide a saucepan as possible until it begins to turn brown. Then add the Brussels sprouts, season with salt and pepper and carefully heat the florets. Now add the flaked almonds and parsley. Let everything simmer again very carefully for a minute and serve immediately.
Ingredients
Print Recipe
Pin Recipe