Parisian Brussels Sprouts

1. clean Brussels sprouts, rinse and sauté in melted butter for three minutes, shaking. Season with salt and nutmeg. Pour hot water and cook at low temperature for about 20 minutes until tender.

Cut the ham into long narrow strips and later mix carefully with the roses.

In the meantime, cook the mashed potatoes according to the package instructions. Toast breadcrumbs in butter until golden brown.

Arrange the mashed potatoes in the center of a heated serving dish. Spread the bread crumbs evenly over the top. Surround with the ham raisin cabbage.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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