Spicy, buttery Brussel sprouts is the first thing that comes to most people’s thought when it comes to a perfect dish. Today, we are going to provide you procedures on serving a delicious Spicy, buttery Brussel sprouts.
We hope you got insight from reading it, now let’s go back to spicy, buttery brussel sprouts recipe. To make spicy, buttery brussel sprouts you need 8 ingredients and 13 steps. Here is how you cook that.
First of all, here are the ingridients that you should prepare to make Spicy, buttery Brussel sprouts:
- Get 200 g of (frozen) brussel sprouts.
- Take 140 g of ground beef or meat replacement (see note).
- Take 1-4 Tbsp of chili paste (see note).
- You need 100 g (1 stick) of butter cut in cubes.
- Take Half of a red onion finely chopped.
- Use 100 ml of white vermouth.
- You need 50 ml of red wine vinegar.
- Take of Salt and pepper.
After preparing the ingridients, now we are set to make our delightful Spicy, buttery Brussel sprouts:
- Note on ingredients: instead of beef I used a vegetable based ground meat replacement. You want something that get crispy edges when cooked. Instead of white vermouth white wine can also be used instead. For the chili paste you can use whatever you have at hand sambal/gochujang/siracha/harissa etc. The amount you use depends on how spicy you like your food..
- Heat up a skillet over a medium heat with a little bit of oil. Once hot add the meat and break into small bits..
- Let the meat cook until it is brown and crispy and there are no big chunks. Remove from the pan and save for later..
- Meanwhile in a small saucepan bring enough water to a boil to cover the brussel sprouts..
- Once the water is boiling add the brussel sprouts and blanch for about a minute..
- Remove Brussel sprouts from the water and set aside..
- To make the beurre blanc: In a dry saucepan (you can use the one you used to blanch the brussel sprouts) add the chopped up onion, vermouth and vinegar. Set over a medium-high heat until it is reduced by approximately 2/3 (5-10 minutes).
- Meanwhile cut the blanched Brussel sprouts into halves or quarters (depending on the size of the sprouts)..
- Heat up a tablespoon of butter in the skillet over medium high heat. Once the butter has melted add the Brussel sprouts. These will be roasted until they are a dark brown/almost charred..
- While the Brussel sprouts are roasting; the vermouth-vinegar should have reduced enough. Reduce the heat to to lowest possible heat. Add in the leftover butter cube by cube whilst continuously whisking to incorporate the butter into the reduction. Only add the next cube once the previous has been incorporated!.
- Once the butter has been incorporated and the brussel sprouts roasted remove both from the heat. Add the chili paste.to the brussel sprouts and mix until all the sprouts are coated..
- (Optional) pour the sauce through a mesh strainer to remove the onion pieces. This will create a smoother sauce..
- Combine the sprouts, meat, and sauce on a plate and serve immediately..
The key to these spicy sprouts is two hits of heat: the first is in this tangy honey balsamic sauce, which coats them all. Flip the Brussels sprouts and add the spicy anchovy butter; lower the heat to moderate and continue to cook until the butter melts, stirring occasionally. Season the Brussels sprouts with salt and finish with the lemon juice and chives. Heat oil in a large frying pan over medium heat. Pour in the wine and cover the pan.
Recipe : Spicy, buttery Brussel sprouts
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