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Brown Butter Brussels
Brown butter is created by caramelising all the milk proteins in the butter, giving it a delicious slightly sweet and hazelnutty flavour that pairs beautifully with blanched sprouts. A simple, cheffy twist on a Christmas classic.
Ingredients
- Sea salt
- 500g Brussels sprouts
- 75g butter
- Freshly ground pepper
- A pinch of mixed spice (optional)
Total: 20 mins
Method
1. Bring a large pot of salted water to the boil. Trim the sprouts and remove any ragged leaves. Halve or quarter the sprouts.
2. Boil the sprouts for 5 mins, or till just tender. Drain them.
3. Put the pan back on a medium heat. Keep the sprouts in the colander. Add the butter to the warm pan. Let it bubble up and froth till it starts to go a nutty, caramel brown.
4. Toss the Brussels sprouts through the nutty butter for a few mins. Season with salt, pepper and a pinch of mixed spice if you like. Serve straight away.
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