1. clean and rinse Brussels sprouts and cook in boiling salted water for 15-20 minutes.
Melt butter in a saucepan, briefly sweat flour and curry in it and extinguish with clear soup. Add crème fraîche, let it bubble up and season the sauce with pepper, juice of one lemon, salt and a pinch of sugar. Make 5 min.
Rinse the apple, cut into cubes and add to the sauce together with the drained Brussels sprouts.
It goes well with pork fisherman.
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