8 black peppercorns 1 lemon, sliced 100 ml/3 1⁄2 fl oz dry white wine
700 g/1 1⁄2 lb Brussels sprouts, trimmed
2-3 fresh chives, chopped 1 quantity Veloute Sauce 4 tablespoons freshly grated Parmesan cheese salt


1.Bring a large pan of water to the boil and add the peppercorns, lemon slices, wine and a pinch of salt. Place the Brussels sprouts in a steamer on top, cover and cook for 15 minutes until tender.
2.Transfer the sprouts to a serving dish and keep warm. Stir the chives into the veloute sauce. Sprinkle the Parmesan over the Brussels sprouts, spoon the veloute sauce over them and serve.

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