Blanched sprouts with pecan & lemon brown butter
The sweet nuttiness of brown butter transforms the humble sprout into something altogether more sophisticated. Plunging them into cold water is the key to retaining that vibrant green colour and preventing overcooking. Do all this in the morning, keep them in the fridge and reheat in the brown butter to serve.
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- 600g Brussels sprouts
- 70g pecans, chopped
- 100g Essential Salted Butter (or vegan spread)
- ½ unwaxed lemon, zest and juice
Trim and halve the sprouts. Boil in salted water for 6 minutes, then transfer them to a bowl of water and ice with a slotted spoon.
Meanwhile, put the pecans in a large pan; cook over a medium heat for 3 minutes, until lightly toasted. Add the butter and cook for 5 minutes, swirling the pan occasionally until the butter froths up, then subsides. It should be golden and smell nutty. Season and add a squeeze of lemon juice. Pour ½ the butter into a small bowl, then drain the sprouts, add to the pan and toss together. Tip into a serving dish, drizzle over the reserved butter, then scatter over the zest.
Typical values per serving when made using specific products in recipe