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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I really do! These are yummy along side roast beef and sometimes I just eat them for a meal when DH is working. I hope you Sprouts Lovers give them a try. Ingredients:
2 gallons water |
1/4 cup kosher salt (more or less) |
1 stalk brussels sprout (one stalk should give you at least 4 or 5 cups) |
2 tablespoons unsalted butter |
pepper, to taste |
Directions:
1. Bring the water and salt to a boil.
2. While the water comes to a boil remove the Sprouts from the stalk and trim them well, cut and 'x' into the stem end and wash.
3. Divide them into 2 cup portions and blanch in the boiling water for 4 to 5 minutes making sure not to over-cook them. They should still have a crunch to them.
4. Drop into very cold water for 30 seconds to set the color and then let them come to room temperature on a tea-tower lined sheet pan. You can freeze them once they are cool and then seal them in a food saver, or continue with your recipe.
5. Continue with your recipe -OR- Just before serving, melt the butter in a pan and when the butter almost stops sizzling add 2 cups of the blanched Brussels Sprouts and toss them in the butter until you can easily pierce them with the tip of a knife.
6. Serve piping hot.
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