Prepare Brussels sprouts – Clean the Brussels sprouts, separating the outer leaves and the stem (later for the cream) from the outer more beautiful leaves (later for the salad) and the inside from the Brussels sprouts.

Brussels sprouts cream – Add the leaves and stem of Brussels sprouts to boiling salted water and cook until soft for 5 minutes. Then allow to cool quickly in ice water and mix with a little crème fraiche. Season with lime zest and juice and a pinch of salt.

Brussels sprouts salad – Blanch the Brussels sprouts briefly in boiling, salted water and cool quickly in ice water. Marinate the Brussels sprouts with the vinaigrette shortly before serving.

Fried Brussels sprouts and pumpkin – Quarter or halve the cleaned Brussels sprouts depending on the size. Peel the shallot and cut into fine strips.
Let the butter foam in a pan and add a little olive oil. Fry the shallot strips, Brussels sprouts and pumpkin cubes in it. With salt and STAY SPICED ! Season He-Curry spice. The Brussels sprouts should still be slightly firm to the bite.

Pumpkin Curry Vinaigrette – Put the pumpkin juice in a bowl, let the pressed lemongrass and ginger slices steep in it for 10 minutes. Then strain through a fine sieve and season with lime juice and zests as well as salt and curry.

Serving – Put the fried Brussels sprouts and pumpkin in a deep plate. Spread the cream and marinated Brussels sprouts on top. Finally, give the vinaigrette over the dish.