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Course: First Course
Cuisine: French
Keyword: bay leaf, Brussels sprouts, garlic
Servings: 4 servings


  • 1 generous tablespoon extra-virgin olive oil
  • ½ cup;125ml fresh spring water, or filtered water
  • 2 fresh bay leaves
  • Several sprigs fresh thyme
  • 1 pound;500g Brussel sprouts, trimmed and cut in half lengthwise
  • 1 large clove garlic green germ removed, cut lengthwise in shards
  • Sea Salt and freshly ground white pepper
  • Chervil sprigs - optional garnish


  • Place the olive oil, the water, and the herbs in a large, heavy-bottomed skillet over medium-high heat and add the Brussel sprouts and the garlic. Turn the Brussel sprouts so they are coated with the oil and water mixture, making sure they cook on their cut sides. When the water and oil come to a simmer, reduce the heat to medium-low, cover, and cook until the Brussel sprouts are tender, 5 to 8 minutes.
  • When the Brussel sprouts are nearly tender through, remove the cover and shake the pan so any liquid in it evaporates. Remove from the heat, season the Brussels sprouts with salt and pepper and transfer them to a warmed serving dish. Garnish with the chervil and serve immediately.