Brussels Sprouts with Browned Clementine Butter
Prep: 15 mins
Cook: 15 mins
Take your sprouts for a festive dip this Christmas, sizzling them in a nutty pool of browned butter flavoured with zingy clementine and an aromatic dash of nutmeg.
This recipe is a:
See this week's box.
Ingredients you'll need
- 1kg Brussels sprouts
- 2 clementines
- 100g butter
- ½ nutmeg
From your kitchen
- Sea salt
Step by step this way
- 1.
Wash the sprouts and trim off the stalky bottoms so they’re neat and flat. Pull off any torn outer leaves. Halve the sprouts.
- 2.
Finely grate the zest from the clementines and juice them. Dice the butter.
- 3.
Add the butter to a deep frying pan or wok. Set over a medium-low heat and warm for 2-3 mins till the butter melts and turns a deep, nutty brown colour. Keep the heat medium-low and don’t overcook it – you want the butter to be a rich, caramel brown. When it’s turned and become nutty, stir in the clementine zest and juice.
- 4.
Add the sprouts with a little pinch of salt. Stir and fry for 4-5 mins so the sprouts are just tender, and are coated in the butter. Tip into a serving dish, grate over a little nutmeg and serve.
- 5.
