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Brussels sprouts with hazelnut butter

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Ingredients for 4 servings:

  • 1 kg Brussels sprouts, fresh
  • Salt
  • 50 g hazelnuts
  • 50 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

It becomes particularly fine if you remove the leaves from the Brussels sprouts

Remove the leaves from the florets until they can no longer be separated intact. The remaining, firm florets can then be used for another Brussels sprout dish. Blanch the leaves in salted water for five minutes and then refresh in cold water. Roughly crush the hazelnuts with a meat tenderizer. Lightly brown the butter in a pan over medium heat, then toast the hazelnuts. Finally, toss the well-drained Brussels sprout leaves in the hazelnut butter until warm again. I served this with venison medallions with raisin sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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