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Cumin Brussels Sprouts
To cross or not to cross? We prefer the Third Way: cut your sprouts in half (smaller sprouts) or quarter (larger ones). It makes for super-speedy cooking and helps the flavours absorb.
1 comment
Ingredients
- 800g Brussels sprouts
- 1 tsp cumin seeds
- 50g butter
- Sea salt and freshly ground pepper
- 1 lemon, zest and juice
Prep: 10 mins | Cook: 5-8 mins
Method
1. Strip any sad-looking outer leaves from your sprouts, if needed. Halve or quarter them, according to size.
2. Place a frying pan or wok over a high heat. Toast the cumin seeds for 1 min. Add the butter. Let it froth up, sizzle and go a little golden brown.
3. Add your sprouts, a good pinch of salt, pepper and the lemon zest. Cook for 2 mins, till the sprouts start to soften and colour a little.
4. Add 2-3 tbsp water. Let it sizzle up and almost evaporate, till the sprouts are bright green and tender. You should have a silky butter sauce.
5. Squeeze over a good bit of lemon juice. Taste. Adjust seasoning, if needed. Serve.
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£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed.
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Garfage
Really nice!!
Gadget