Ingredients & Method :

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• Cook the Brussels Sprouts in salted boiling water for 10 minutes.
• Strain them, then fry them lightly in the butter.
• Cover them with the stock, and let them simmer for 20 to 30 minutes.
• Fry the sliced onions until golden brown in a stewing saucepan or cocotte.
• Add the "marrons au natural" Clement Faugier, then pour the Brussels Sprouts over them.
• Add salt, pepper and a pinch of grated nutmeg.
• Close the stewing saucepan (or the cocotte) and stew over gentle heat for 5 minutes.