Instead of cooking brussels sprouts whole, here's an idea from Gourmet magazine. Remove and discard the tough outer leaves from each sprout. Take off the tender ones, blanch them for 30 seconds in boiling water, refresh in cold water, drain, then place on a plate, cover with cling film and chill. Just before cooking, season them and fry in a little butter. They look very delicate on the plate and are especially good for older people who may find brussels sprouts hard to eat.

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