Now this is how to do your Christmas brussel spouts to ensure that they're not left all alone, out in the cold. A lovely side dish from Catherine Fulvio.
Ingredients
- 8 tblsp extra-virgin olive oil, divided
- 500 g brussels sprouts, trimmed, cut in half lengthwise
- 3 garlic cloves, chopped
- 250 ml chicken stock
- 1 standard can butter (or cannellini) beans, drained
- 2 tblsp butter
- 125 g coarsely grated parmesan
Method
Now this is how to do your Christmas brussel spouts to ensure that they're not left all alone, out in the cold. A lovely side dish from Catherine Fulvio.
- Heat 3 tablespoons of oil in frying pan. When it is just about to smoke, add half of the brussels sprouts.
- Reduce the heat to medium and cook until brown, stirring occasionally, about 5 minutes. Transfer to a large saucepan.
- Heat 3 more tablespoons of oil in same frying pan. Repeat the cooking process with the remaining brussels sprouts and when ready, transfer the brussels sprouts to same saucepan.
- Add the remaining 2 tablespoons oil to frying pan. Increase the heat to high. Add the garlic and sauté until brown, stirring constantly, about 1 minute.
- Add to the brussels sprouts. Pour in the chicken stock and cook until the brussels sprouts are crisp-tender, stirring frequently.
- This should take about 3 minutes. Add the butter beans and butter; stir until butter melts and the stock is reduced to a glaze. This should take, about 1 minute.
- Season with salt and pepper. Stir in the cheese and serve.
