Brussels Sprouts and Hazelnuts with Brown Butter
An old friend, Gareth Storey had these sprouts on the menu of his Paris restaurant. I now always make them this way as they are utterly delicious.
First published in House and Garden. Photography by Helen Cathcart.
Serves 6
Prep time: 50 mins
OVEN TIME: 10 mins
INGREDIENTS
100g bread (sourdough works well)
100g blanched hazelnuts
600g Brussels sprouts
100g butter
1 tbsp cider vinegar
Olive oil and butter for frying
25g flat-leaf parsley, stalks discarded, leaves roughly chopped
3 sprigs of tarragon, stalks discarded, leaves roughly chopped
Sea salt flakes and white pepper
Heat the oven to 180°C/160°C fan oven/mark 4
Rip up a few chunks of good bread and put them and the hazelnuts onto separate baking trays. Toast in the oven for 8 minutes, shaking after 4 to ensure an even colour.
When cool, roughly chop the hazelnuts and breadcrumbs separately and keep to one side. Bring a pot of salted water to the boil, add the sprouts, turn the heat down slightly and simmer for 5 minutes (or until just cooked).
Drain, run under cold water for a minute, shake off the excess moisture and cut them in half. Brown the butter by warming it slowly in a pan until the solids have separated and you have a white film on the top.
Skim off the white film and allow the butter to start to go brown – it will smell nutty. Remove from the heat, leave to stand for two minutes, add the cider vinegar and stir.
Put a frying pan over medium heat and add a big glug of oil and a knob of butter. Fry the sprouts cut side down. You want them a rich dark brown. Remove from the pan, put in a bowl and dress them with the brown butter.
Mix in the chopped herbs and hazelnuts and put onto a serving plate. Finish with the breadcrumbs and white pepper.
