For 2 people
For 2 people
Cut the feet of Brussels cabbage. Clean. Wear a large pot of salt water to a boil. When the water boils, immerse the cabbage and leave them for 5 minutes. Drain them.
In another large saucepan, fill it with salt water again. Bring to a boil, immerse the Brussels cabbage and cook them between 10 and 15 minutes. Check the right cooking by immersing inside a cabbage the blade of a knife. Drain and book.
Peel the onion and chise half.
Melt the butter in a small pot. Then, make the chopped onion for 2 to 3 minutes with a pinch of salt. Then add the Brussels cabbage. Finally, let brown 2 to 3 minutes over high heat before incorporating cream and mustard. Mix and cook for 2 minutes. Sprinkle with fresh thyme.
Serve
Login
