Blanched Sprouts With Pecan & Lemon Brown Butter

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 ice water is the key to retaining the vibrant green color and preventing overcooking.  Do all this in the morning and keep them in the fridge and reheat in the brown butter to serve.

Ingredients:

600g ( 1 1/2 lbs ) Brussels sprouts

70g pecans (1/2 cup)

100g butter (7 tablespoons)

1/2 unwaxed lemons, zest and juice

Directions:

Trim and halve the sprouts.  Boil in salted water for six minutes, then transfer them with a slotted spoon to a bowl of water and ice.

Meanwhile, put the pecans in a large pan and 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 1/2 the butter into a small dish and reserve 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.