Sauteed Sprouts with Almonds
|Author: Roger Heywood||Published: 12th November 2009 20:05|
Banish overcooked Brussels sprouts forever by sauteeing them in a pan rather than boiling them - the result is crisp and delicious.
30g/1oz unsalted butter
1 tablespoon sunflower oil
900g/2lb Brussels sprouts, trimmed and halved
50g/1¾oz blanched almonds, roughly chopped
Salt and freshly ground black pepper
50ml/2fl oz dry white wine
1. Heat the butter and the sunflower oil in a large frying pan over a medium heat. Add the sprouts and blanched almonds, and season with the salt and pepper. Cook for 3 minutes stiring continuously, until the sprouts start to look slightly charred, then pour in the white wine.
2. Cook, stirring continuously, over a high heat for 1 minute, until the wine has reduced. Transfer the sprouts and almonds to a serving dish and serve immediately.