Receta Brussel Sprouts with Truffle Butter
Brussel Sprouts with Truffle Butter
This is the quintessential vegetable that is served at most Thanksgiving dinners. Why you ask? I think it is because like pumpkins, they are in season. Why relegate these tiny cabbages to only Thanksgiving? Just like a lot of other vegetables we think we have to cook them to death. Not so. I boil mine to crisp tender and then fry them in a pan with some truffle butter. It is a very luxurious treatment for a humble vegetable, but I think it is worth it. The addition of vinegar gives it a light sour bite that goes so very well with this vegetable.
Brussels Sprouts with Truffle Butter
Ingredients:
- 1 pound Brussel Sprouts trimmed and halved
- 3 tablespoons truffle butter
- 1/4 cup panko bread crumbs
- 2 tablespoons red wine vinegar
- 1 tablespoon salt
- 1/2 teaspoon pepper
Directions:
In a large pot of boiling water cook Brussels Sprouts until tender about 5 minutes.
Drain thoroughly, cut Brussels Sprouts in half length wise and set aside.
Melt truffle butter in a large heavy bottomed skillet over medium heat.
Add Brussels Sprouts and increase heat to high. Cook stirring often until sprouts are browned, about 3 minutes.
Sprinkle bread crumbs over sprouts and stir to combine.
Add vinegar and season with salt and pepper.
Peace be with you,
Veronica