Choux de Bruxelles (Brussel Sprouts)

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Choux de Bruxelles

[su_box title=”Choux de Bruxelles” style=”glass” box_color=”#f8f1aa” title_color=”#020202″ radius=”4″]800 kg Brussel Sprouts (choux de Bruxelles)
300gr lardons
200gr onion, minced (émincés)
50gr garlic, minced
250gr carrot, cubed (brunoise)
100gr celery, minced
Thyme
200gr cherry tomatoes
salt/pepper and a touch of piment d’Espelette

Choux de Bruxelles

  1. Sear the lardon in a deep sauce pan.
  2. Add the garlic, onion and celery.
  3. Once they are soft, add the thyme and carrots.
  4. Add the Brussel sprouts and the seasoning. Pour water to cover half the height of the Brussel sprouts.
  5. Bring to a boil, cover and let cook at a low simmer until the Brussel sprouts are tender.
  6. Add the cherry tomatoes in the last 5 minutes, just before serving.
Cafe Britt

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Note: Be careful to not over cook them to a puree.
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Choux de Bruxelles

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