This recipe is a sure fire way of making what many consider to be the most bland of vegetables; the Brussels sprout, something to look forward to. These Brussels sprouts go down really well with boiled potatoes, peas, carrots, beans and any fish or meat of your choosing.

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Ingredients

• 450 Grams (1 Pound) of Brussels Sprouts
• 1 Lemon
• ½ Cup of Whole Milk
• ¼ Cup each of Heavy Cream and Vegetable Broth (or water and a stock cube)
• 3 Tablespoons of Unsalted Butter
• Freshly Ground Black Pepper and Salt to Taste

Method

1. Squeeze the lemon juice (use your juicer/blender if you wish. I never bother for just one lemon). Then wash and trim the base and ragged outer leaves of Brussels sprouts. Cut them in half and set aside.
2. Melt butter in a large skillet over medium heat add the Brussels sprouts and cook until they begin to brown (5-10 minutes)
3. Season with salt and pepper and give a quick stir then pour in the cream, milk and vegetable stock. Reduce to a low and simmer. Cover with lid and braise over low heat for 10 minutes.
4. Transfer the Brussels sprouts to your serving dish with a slotted spoon
5. Turn heat up to medium and add the lemon juice to the liquid remaining in the fry pan/skillet. Reduce until the sauce develops a fawn color (4 or 5 minutes).
6. Pour over the Brussels sprouts, toss and serve hot or warm

Enjoy!