Delicious Butter...

Finally, my first post!  I hope you’re as excited as I am.  I love Brussels sprouts, but I hate how they’re cooked most of the time.  Never, never, never eat Brussels sprouts past February.  Out of season sprouts will taste bitter and have a tough and waxy texture.  Gross…

This recipe was developed by me as Mr. Montagné did not see fit to include a recipe for this.  Enjoy!

Brussels Sprouts with Browned Butter

Serves: 4    Prep Time: 15 minutes     Cook Time: 22 minutes     Total Time: 37 minutes

Sprouts:

Boil Those Sprouts!

1 lb Brussels sprouts – base trimmed and outer leaves removed and rinsed

8 cups of water

1 Tbsp table salt

  1. Bring 8 cups of water to a rolling boil.
  2. Add the salt and wait for the water to begin to roll again.
  3. Drop in all the trimmed Brussels sprouts.
  4. Boil for at least 5 minutes.  You can boil them up to 8 minutes if you prefer the sprouts softer.
  5. Once the sprouts are bright green and give slightly to the pressure of a fork, use a skimmer to remove the sprouts and place them quickly in a heatproof glass bowl.  Cover the bowl with plastic wrap and then with a towel.

Browned Butter:

Browning the Butter

4 Tbsp unsalted butter – room temperature – cut into 4 pieces

  1. In a cold pan set to medium heat, melt the butter slowly.
  2. Continue to swirl the pan as the milk solids start to bubble.
  3. Continue swirling, almost constantly.  The bubbling will slow and the solids will begin to sink.
  4. When you see the butter begin to turn a beautiful deep brown and a nutty aroma comes from the pan.  You’re done!
  5. Pull the pan off the heat.

Your Browned Butter is Ready

  1. Quickly, cut the hot sprouts in half, pole-to-pole, with a paring knife.
  2. Arrange the Brussels sprouts on a plate, cut side up.
  3. Pour a “healthy” amount of the browned butter over the sprouts.
  4. Salt to taste with a nice sea salt.

*Note – this is one of the few times that I will tell you to skip the pepper.  Brussels sprouts have a subtle sweetness that black pepper masks.  If you must pepper, use a white pepper as it has a much softer flavor.

Do you think this recipe works?  Let me know your thoughts.