Brown Butter Brussels Sprouts

The Palm Restaurant Recipe

1 1/2 pounds brussel sprouts
4 tablespoons extra-virgin olive oil
4 tablespoons sliced shallots
kosher salt
freshly ground black pepper
4 tablespoons butter
4 teaspoons lemon zest

Blanch the brussel sprouts whole in boiling salted water until al dente, 4 to 5 minutes or until tender. Remove and shock in an ice-water bath to retain green color. Drain well. Remove stem and slice in half or cut in quarters if the sprouts are large. Drain again if necessary and hold chilled until needed.

Heat a saute pan over medium heat and add olive oil. Add the sprouts and cook until heated all the way through, about 3 minutes. Add shallots and cook 2 minutes or until shallots are translucent and sprouts begin to brown and char. Season with salt and pepper. Push sprouts mixture to one side of pan and add butter to pan. Cook 1 minute or until butter begins to brown. Toss sprouts mixture with browned butter.

Remove pan from heat and add 1 teaspoon of lemon zest. Toss and check seasoning. Garnish with remaining lemon zest. Serve immediately. Serves 6.

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