One bagful of Brussels sprouts
200g Parmesan cheese
1 pot of crème fraîche
Peel the sprouts and put them in the steaming part of a saucepan. Don't put the cross in the bottom - it doesn't do anything to the sprouts' self esteem. Steam for about 25 minutes.
Meanwhile, cut up or grate some Parmesan (or Cheddar, or Manchego or such like) and put it in a small saucepan with some ground pepper and the crème fraîche. Heat slowly, making sure all the cheese melts.
Pour over the sprouts on the plate.
I had mine with some sautéed chicken breasts, but the star of the show is the sprout.
I'll have a few more appearances by these wonderful vegetables nearer to Christmas.