Recipe home
Brussels Sprouts with Caramelised Shallots and Pinenuts
Ingredients
25g (1oz) butter
1tsp light muscovado sugar
225g (8oz) shallots, finely chopped
1.1kg (2½lb) small, even-sized Brussels sprouts, trimmed
25g (1oz) pinenuts, toasted
A foolproof way with sprouts that everyone will love
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Method
1 Melt butter with sugar in a frying pan. Stir in shallots. Cook gently over a low heat, stirring occasionally, for 15-20min until the shallots are soft and golden. Set aside.
2 Bring a large pan of salted water to the boil. Tip in the sprouts and boil for 4-5min until just tender. Drain well and return to the pan. Add the caramelised shallots and the pinenuts and stir over the heat for 2-3min until heated through.
GET AHEAD
Prepare the recipe to the end of step 1 the day before. Cool, cover and chill. To use, complete recipe.
COOK'S TIP
Don't be tempted to cut a cross in the bottom of the Brussels sprouts as this will make them soggy.
Comments
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