Brussels Sprouts Parisienne
'Heat 1 inch salted water to boiling. Add Brussels sprouts. Cover and heat to boiling. Reduce heat to a simmer and cook / 'Meanwhile / 'Place in a serving bowl.' / 'Top with 1 tablespoon softened butter / ['Wash and trim Brussels sprouts / covered / for 6 to 8 minutes or until just tender. Do not overcook. Drain. -Or- you may steam your sprouts / if you like. Serve immediately.'] / if you wish.' / melt 3 tablespoons butter in saucepan. Add drained sprouts / removing any discolored leaves. Cut off stem ends.' / the grated lemon zest and the crisp crumbled bacon. Add a dollop of creme fraiche / tossing to coat. Season to taste with salt and pepper; dust lightly with grated nutmeg and toss well to coat.'
Lightly steamed and tossed in butter, a dash of salt & pepper and a pinch of nutmeg–sometimes simple is best! Top sprouts with crisp crumbled …