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Browned Brussels Sprouts
- Serves
3
- Difficulty
Easy
Published 1973
When I think of all the vegetables I hated as a child—and the list was endless—Brussels sprouts came in around third. (Rutabagas, which I still despise, were Number One.) I was converted when a friend showed me how to make sprouts this way: parboiled almost tender, cooled, and then butter-fried to a crisp, black-brown crustiness.
Ingredients
1 package - salt
2 Tbsp
Method
Partially thaw the sprouts; then drop them into 2 cups of salted boiling water. Simmer, uncovered, until barely tender—do not overcook, as there will be further cooking. Drain in a colander and lower the colander into a bowl of ice water for 30 seconds or so. Drain the sprouts on paper towels. Heat the clarified butter (the milky residue in unclarified butter bums too easily) sizzling hot befor