2 June, 2014

Brown Butter & Brussels Sprouts With Fennel

Comments : 3 Posted in : Side Dish on June 2, 2014 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.