2 June, 2014
Brown Butter & Brussels Sprouts With FennelComments : 3 Posted in : Side Dish on by : Cook Plate Fork Tags: Balsamic vinegar, Brussel, Brussel Sprout, Butter, Cook, Fennel, Olive oil, Polytetrafluoroethylene
When Brussels sprouts are delicately steamed, it can highlight their nutty flavor. Steaming them just until they are tender to the bite (or a fork can peris them easily) but still a beautiful bright green and with some bit of resistance is what you want when preparing this Brown Butter & Brussels Sprouts With Fennel.
There flavor is even more enhanced when adding a brown butter sauce with fennel, dill, and toasted almonds.
Brown Butter & Brussels Sprouts With Fennel
1 lb. Brussels sprouts, trimmed and quartered
1 tbsp. unsalted butter
1 tbsp. extra-virgin olive oil
2-3 tbsp. fennel, shredded
3 tbsp. slivered almonds, toasted *
1 tbsp. balsamic vinegar
1 tbsp. dried dill, or 1 tsp. fresh dill, chopped
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add Brussels sprouts, cover and steam until tender, 5 to 7 minutes.
Meantime, in a large skillet, toast slivered almonds till fragrant, about 2 to 4 minutes, and set aside.
Next, melt the butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula.
Using a small serving bowl, add the fennel, toasted almonds, dill, Brussels sprouts, and balsamic vinegar and toss to combine.
Serve warm with your main dish meal.
Reblogged this on The ObamaCrat™.
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