Brown Butter Brussels and Beans
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
454 g
Choux de Bruxelles
340 g
Haricots verts, parés
56 g
Amandes, tranchées
(Contient Noix, Amandes Peut contenir Noix, Arachides)
226 g
Beurre non salé
2 pièce(s)
Échalote
Informations nutritionnelles
Instructions
Halve Brussels sprouts (if larger, quarter them). Trim, then halve green beans. Zest, then juice lemon. Peel, then finely chop shallot.
Heat a large non-stick pan over medium-high heat. When hot, add almonds to toast. Cook, stirring frequently, until golden, 3-4 min. Remove from pan. Return pan to stove and add 2 tbsp oil. Add brussels and green beans to pan. Season with salt and pepper. Cook, stirring often, until beginning to brown, 10-12 min.
When brussels sprouts and beans are beginning to brown, add butter, shallots and garlic to the pan. Cook stirring often, until butter begins to brown 5-7 min. When butter is brown and smells nutty, remove pan from heat and stir in lemon zest and lemon juice. Season with salt and pepper.
Transfer brussels sprouts and beans to a large serving bowl and top with toasted almonds. Cover to keep warm.