English black pepper, sugar, spore, cabbage, carrot. A variety of vitamins wow.
Put water in the pot, add salt, boil
Put the spore cabbage with a cross flower and cook for one minute.
Add the sliced carrots and cook them together for four minutes.
Take it out (the soup can be used to make a solid chicken soup) (How cute the little broccoli are!)
Put chicken soup, butter (or other oil + milk), sugar into the pot, and only half of it is left.
If you use milk powder, remove the milk foam.
Put carrots and kale in the juice
If there is too much juice, the dish will also be sucked in. Then pour the soup out and make a soup. . .
All fished out
My approach is still quite different from the original recipe. You can try the original recipe. With the original recipe: [Glazed Carrots and Brussel Sprouts] Ingredients Serves: 8 900g baby carrots 900g Brussels sprouts, trimmed and scored 350ml chicken stock 90g butter 75g dark brown soft sugar 1 tablespoon ground black pepper Preparation method Prep: 10 mins | Cook: 30 mins 1. Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to the boil. Add sprouts and blanch until crisp-tender, about 5 minutes. To another vegetables of ice water. Drain vegetables and refrigerate if making ahead. 2. Bring stock, butter and dark brown soft sugar to the boil in a heavy large frying pan. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to the boil before continuing. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes. Source: http://allrecipes.co.uk/recipe/13450/glazed-carrots-and-brussel-sprouts.aspx