I Love Brussels Sprouts
- Reviews 2
Ready In: 20 mins
Serves: 4-6
Yields: 5 cups
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
- Bring the water and salt to a boil.
- 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.
- 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.
- 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.
- 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.
- Serve piping hot.
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