I love Brussel Sprouts and up until now I had always steamed them until just tender and still bright green, finishing them off with some butter and salt and pepper. Let me tell you, that this recipe brings a whole new life to the much maligned Brussel Sprout, they are very divisive, you either love them or hate them. The recipe is super simple using a big robust flavoured butter to souse the Brussels in. I think it will change a Brussel hater into a Brussel lover!
Ingredients for Beaut Brussel Sprouts with Lemon and Anchovy Butter-80 grams of butter, softened, 2 anchovy fillets, finely chopped, 500 grams of Brussel Sprouts, outside leaves trimmed and a cross cut into the base, a good hand full of parsley, finely chopped, 2 tablespoons capers, roughly chopped, juice of half a lemon, salt to taste and 3 cloves of garlic, grated on a microplane
In a bowl mix together the butter, chopped anchovies, garlic and chopped capers, set aside till needed
Then boil the Brussels for 3 minutes or until just tender, drain well and then cut in half
In a large, heavy based, non stick fry pan, heat some oil till very hot and add the just cooked Brussels and fry off for a minute or two until just starting to "catch"and take on some colour, agitating the pan every now and then.
Then add the flavoured butter and let melt and bubble away for a minute. Add the parsley and finish with a fresh squeeze of lemon juice
A fabulous way to eat Brussels
Join in, are you a Brussel Sprout lover or hater? How do you like to serve yours?
Have a lovely day,
💗Fi
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