More Brussels Sprouts
From the Irish Times.
450g Brussels sprouts
50g butter
2 tsp rapeseed or sunflower oil
1 tbsp black mustard seeds
2 tsp cumin seeds, whole
2 cloves garlic, finely chopped
1 tsp sea salt
2 tbsp dry white wine
Firstly, chop each sprout in half then lay the flat side down on your chopping board and slice each half lengthwise as finely as you can.
Once you’ve done all the sprouts, gently run your fingers through the ribbons to create a little pile of shavings.
Melt the butter and oil in a large frying pan or casserole on a medium heat. When it starts to foam, add the mustard and cumin seeds and gently fry for 30 seconds. Then add the garlic and give it a quick stir. Add the sprouts and salt, stir and cook for two minutes. Add the wine, turn the heat to high, cook for another minute then take the pan off the heat and serve in a heated dish.
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450g Brussels sprouts
50g butter
2 tsp rapeseed or sunflower oil
1 tbsp black mustard seeds
2 tsp cumin seeds, whole
2 cloves garlic, finely chopped
1 tsp sea salt
2 tbsp dry white wine
Firstly, chop each sprout in half then lay the flat side down on your chopping board and slice each half lengthwise as finely as you can.
Once you’ve done all the sprouts, gently run your fingers through the ribbons to create a little pile of shavings.
Melt the butter and oil in a large frying pan or casserole on a medium heat. When it starts to foam, add the mustard and cumin seeds and gently fry for 30 seconds. Then add the garlic and give it a quick stir. Add the sprouts and salt, stir and cook for two minutes. Add the wine, turn the heat to high, cook for another minute then take the pan off the heat and serve in a heated dish.
This entry was originally posted at http://gurrier.dreamwidth.org/84197.html. Please comment there using OpenID.