Fried Brussels Sprouts
Appetizers • French
Description
The season for Brussels sprouts is short, but you can prepare frozen Brussels sprouts in the same way. The key is that they should be well-frozen, maintaining their firmness and strength without turning into mush.
Ingredients
- Ground Black Pepper to taste
- Salt to taste
- Garlic 2 cloves
- Champagne Vinegar 2 spoons
- Butter 5 oz
- Brussels Sprouts 1½ kg
Step-by-Step Guide
Step 1
Prepare the Brussels sprouts: remove the outer leaves and stems. Rinse them in water with vinegar or lemon juice. Bring salted water to a boil, add a handful of sprouts, and cover with a lid: when the water returns to a boil, add another handful. Once all the sprouts are in the pot, remove the lid to prevent the vegetables from losing their natural green color. The total cooking time is 20-25 minutes. Then, transfer the contents of the pot to a colander and rinse under cold water.
Step 2
If you are using butter: melt half of it in a skillet, add the cabbage and cook over medium heat, stirring gently, for 5 minutes, until the cabbage turns golden. Meanwhile, melt the remaining butter in a small saucepan. Season the cabbage with salt and pour the melted butter over it just before serving.
Step 3
If you are using olive oil: heat it in a pan with chopped garlic; when the garlic starts to darken, remove it and add the cabbage to the pan. Cook, stirring, for 5 minutes until it turns golden. Season with pepper and drizzle with vinegar – or instead, simply stir in mustard. Serve immediately.
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