450 g/1 lb Brussels sprouts, trimmed and bases slit 150 ml/% ptPA cup vegetable stock 10 mil2 tsp paprika
5 mill tsp tomato puree (paste)
Salt and freshly ground black pepper 25 g/1 oz/ 2 tbsp butter or margarine 150 ml/% ptPA cup creme fraiche
Put all the ingredients, except the creme fraiche, into a pan. Bring to the boil, cover and cook for about 10 minutes, stirring occasionally’ until the sprouts are tender and the stock has evaporated. Add little more stock or water during cooking if necessary. Stir in the creme fraiche and serve.