Rinse the Brussels sprouts and score a criss-cross at the bottoms to cook evenly, if they are big.
Melt the butter in a pot and sauté . After tossing them in butter, add the white wine and let the alcohol content evaporate.
Add the water, milk, bay leaf and consomme granules and simmer for about 5 minutes to cook the Brussels sprouts through. Stir occasionally.
Combine the ☆ ingredients to make a beurre manié. Whisk it in little by little to the Step 3 mixture to thicken the sauce. Add the cream at the end and season with salt and pepper.
Transfer onto a serving dish and sprinkle with paprika if available. Serve hot.
[Note] My daughter is small, so I use additive-free consomme granules. This consomme is not so salty, so adjust the amount of salt.
Story Behind this Recipe
When I was little, my elder sister used to make this dish. I tried Brussels sprouts for the first time around that time and this has been my favourite way to cook them since then. Brussels sprouts remind me of my childhood.
Do not overcook Brussels sprouts as they can be cooked through rather quickly. It is good to serve as a side dish for pasta, too.