Every time I go to the fruit and veg store these little guys grab my attention once again I don’t know what it is, they look like they have picked from a miniature village veggie patch, I always resist and go home with out a Brussels sprouts purchase.
Last week I walked into the fruit and veggie store, chest puffed out and grabbed a bag full of Brussels sprouts in the endeavour to create a recipe that would change my mind about these little cabbages, and here it is.
BRUSSELS SPROUTS WITH TARRAGON BUTTER
Prep time 10 mins : Cooking time 12 mins : Serves 4 as a side dish.
24 Brussels sprouts
200 gm unsalted butter ( room temperature )
1 garlic clove ( minced )
4 sprigs of fresh Tarragon
1 Tablespoon Olive oil
50 gm Parmesan cheese (grated)
Sea salt flakes
Take a paring knife and make a cross insertion into the bottom of each Brussels sprout.
Bring a large saucepan of water to the boil and par boil the Brussels sprouts for about 5 minutes.
Whilst the sprouts are on the boil take two sprigs of fresh Tarragon and blitz them in a food processor, add the Tarragon and minced Garlic to the unsalted butter and mix in well.
Heat a large fry pan or wok add the olive oil and the butter mix to the fry pan.
Drain the sprouts and place in fry pan with the melted butter and a good pinch of sea salt and cracked black pepper, cook on a high heat for about 5 minutes tossing the sprouts all the time.
When ready turn off the heat and squeeze the juice of half the lemon and give the sprouts one final toss, place into a serving bowl pouring any remaining juices in the pan over them, top with grated Parmesan and garnish with the two remaining sprigs of Tarragon.