- 4 pounds [1.8 kg] Brussels sprouts
- 1 cup [250 ml] double cream
- 3 teaspoons [15 ml] curry powder
- Salt and pepper
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- Carefully trim the sprouts, removing all the withered or yellowed leaves.
- Put them in a pan of cold water and bring slowly to a boil.
- When the water boils, transfer the sprouts to a pan of boiling salted water and boil hard without a cover for 20 minutes.
- This operation makes the sprouts much more digestible.
- Drain thoroughly and chop finely.
- Put them in a saucepan with the cream and curry powder.
- Season with salt and pepper.
- Heat until the sprouts have absorbed most of the cream.
- Stir constantly.
- Serve in a heated vegetable dish.
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