Clean the Brussels sprouts and then blanch them. Clean the parsnip as well, then cut into thin slices. Heat the butter, add the finely chopped garlic, fry briefly and then add the Brussels sprouts. Sear them for 10 minutes, but make sure that the butter does not turn brown. Add the parsnip slices, then fry for about 15 minutes, until the parsnip slices and Brussels sprouts have a light golden brown color and are well done. Add salt and lemon pepper, if you like, you can stir in a crème légère herb before serving. It`s a little easier without.
Tastes very tasty with pork medallions and boiled potatoes.
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