Brussels Sprouts and Radishes in Butter
by Editorial Staff
Brussels sprouts are considered the most nutritious type of cabbage, it is an excellent side dish for any meat or poultry, and its bright green heads of cabbage look charming among other dishes. For a tasty and healthy side dish, blend Brussels sprouts with matching radish heads in butter. The vegetables are first blanched in boiling water and then heated in a pan with oil and fresh herbs. Glossy and multi-colored they will become a real decoration of the festive table.
Cook: 35 minutes
Servings: 8
Ingredients
- 0.7 kg. Brussels sprouts halved (cut large heads into 4 pieces)
- 450 gr. radishes, cut and cut in half (cut large heads into 4 pieces)
- 4 tbsp unsalted butter
- 1 shallots, finely chopped
- 2 teaspoon chopped fresh tarragon
- 2 teaspoon chopped fresh parsley
Directions
- In a large saucepan, bring salted water to a boil. Fill a large bowl with ice water. Cook the Brussels sprouts until they are bright green for about 7 minutes.
- Transfer to ice water with a slotted spoon. As soon as the cabbage has cooled, take it out and pat dry. Similarly, blanch the radishes until tender, 5-7 minutes.
- In a large skillet over medium heat, heat 1 tbsp butter. Add shallots and cook until soft, 3-4 minutes. Add Brussels sprouts and radishes, season with salt and pepper to taste, and cook, stirring occasionally, until the vegetables are warm, 3-5 minutes.
- Add 1 tbsp water, then gently stir in the remaining 3 tbsp butter, 1 tbsp at a time until it melts. Add tarragon and parsley.
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