8 de abril de 2016
CLINTON KELLY'S CARAMELIZED BRUSSELS SPROUTS
2 Shallots (sliced)
3 Garlic cloves (thinly sliced)
1-2 Anchovy Fillets
2 pounds Brussels Sprouts (trimmed and halved)
6 tablespoons Butter
freshly cracked Black Pepper
Turbinado Sugar (for garnish)
Heat a large cast iron skillet over medium-high with a few tablespoons of olive oil. Add shallots and garlic and cook until just softened, and about 3 minutes, then add the anchovy. Once they dissolve, add the Brussels sprouts and stir to coat in olive. Cook, stirring occasionally, for about 4 to 5 minutes, until slightly softened and lightly charred. Add the butter, and season with salt and pepper.
Sprinkle with turbinado sugar and transfer to a platter. Serve warm.
Posted by Brenda A. Ysaguirre at 18:22