Sunday, 26 October 2008

Brussels Sprouts with Almonds

This is a different way to serve one of the most common (and boring?) British Winter vegetables. The Almonds add a different texture and you need to make sure you don't overcook the sprouts.

You need:

675g Brussels Sprouts - trimmed
50g Butter
25g Blanched Almonds
1 Garlic Clove
1 and a half teaspoons white Breadcrumbs
salt and pepper

Cook the Sprouts in salted boiling water for no more than 6 minutes. Drain and place in a warm serving dish. Cover and keep warm.

Heat half the butter in a pan and add the Garlic and Almonds. Stir fry for a few minutes, then season with salt and pepper. Remove the Garlic and discard.

In a different pan, melt the remaining butter and add the Breadcrumbs. Stir fry until golden then stir into the Almonds and then scatter over the sprouts.

Makes enough for 4

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