For 4 servings

Ingredients

½ lb Brussels sprouts
2 zucchini
¼ lb boiled corn
¼ lb boneless black olives
500 ml cooking cream
2 tspn brown sugar

Preparation

Boil Brussels sprouts for 20 minutes. Cook over a low heat on a saucepan with the brown sugar, until caramelized. Cut zucchini in thin slices and saute with a teaspoon of olive oil.

For the sauce, mix cooking cream and corn on a pot. Let it boil. Season at taste.

On a bowl, crush black olives with one tablespoon of olive oil, salt and pepper until you have a consistent paste. Mix the paste with corn and cooking cream.

Serve on a plate with the sauce covering the surface. The zucchini slices in the shape of a flower, and the caramelized Brussels sprouts in the hole in the middle.