Brussels Sprouts with Brown Butter
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 kg Brussels sprouts
- 250 ml mineral water
- 1 tablespoon, leveled sugar
- 1 tablespoon, leveled nutmeg, grated
- 60 g butter, mildly soured
- 40 g breadcrumbs
- 2 tablespoon, leveled parmesan, grated
- salt
Print Recipe
Pin Recipe Instructions
- Liberally remove the outer leaves from the Brussels sprouts. Cover the cabbage with the mineral water, add a little more water if necessary, season with nutmeg zest, sugar and plenty of salt and bring to the boil. Cook the florets, simmering slightly, for about 20 minutes. The rich green color of the cabbage is obtained from the mineral water and the low cooking temperature.
- Then strain the broth of the cooked cabbage that is still slightly firm to the bite and park the cabbage in a preheated bowl. The broth can be preserved in a screw-top jar for a follow-up dish (as a vegetable broth).
- Now heat the butter in a pan, add the grated bread roll and brown it until golden, stirring occasionally. Spread this crispy, hot mixture over the Brussels sprouts. Finally sprinkle the parmesan on top and bake it in the oven with the grill function. This means that the Brussels sprouts with brown butter are ready to be served.
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