Brussels sprouts with butter and parmesan
Instructions
Nectar and wash Brussels sprouts and dip them in cold water acidulated with lemon juice.
Bring water to boil, add salt and cook al dente the Brussels sprouts.
Meanwhile melt but not frying, butter in a pan.
Drain Brussels sprouts, accommodate you in a hot legumiera, sprinkle them with Parmesan cheese and pour in the melted butter.
Serve immediately.
Ingredients and dosing for 4 persons
- 400 g of brussels sprouts
- 60 g of butter
- 4 tablespoons of grated parmesan cheese
- Salt
- 1 lemon