Brussels sprouts in chicken broth
There are two simple rules to preparing brussels sprouts so that their sweet, nutty flavours aren't lost: don't cook them too much and don't cook them too little. Perhaps the simplest way to prepare them is to cut them in half from top to bottom and plunge them in boiling water for 3-4 minutes until tender. Drain quickly and toss them, while still hot, in some softened butter with salt and pepper.
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- 300g of brussels sprouts 2 litres of chicken stock salt and pepper freshly grated parmesan crusty bread
For 6 people, trim the tough outer leaves of 300g of brussels sprouts. Trim the bases a little bit further up the leaf stem than usual and cut the core out using a small, sharp paring knife. Separate the sprout leaves by pulling them apart - this will take a little while but is well worth the effort. Wash them well and either pat or spin dry.
Bring 2 litres of chicken stock (broth) to the boil. Throw in the sprout leaves and simmer for 2-3 minutes. Turn off the heat and season with salt and pepper.
Ladle into bowls and serve with plenty of freshly grated parmesan and crusty bread.