Choux de Bruxelles à la Crécy

• 2 pounds (900 g) Fresh Brussels sprouts, trimmed (and washed if necessary)
• Salt
• ½

Plunge the Brussels sprouts into boiling water, return to a boil, and add 2 to 3 tablespoons salt. Cook at a rapid boil until they are just tender when pierced with a knife–for about 6 to 8 minutes. Drain, refresh briefly in cold water, then set aside to drain thoroughly.

Slice the peeled carrots in half, then cut them into ½-inch (1¼ cm) lengths and mince fine either in a food processo