dinsdag 6 januari 2009

Sauteed Brussel Sprouts

About 600g Brussels sprouts
4 shallots
2 cloves of garlic, crushed
olive oil
vegetable stock cube/powder

Clean the Brussels sprouts and cut each one vertically in half.
Finely chop the shallots and crush the garlic.
In a large flat-bottomed frying pan, heat enough oil to cover the base of the pan.
Place the Brussels sprouts in the pan, cut side down, in a single layer.
Scatter the chopped shallots and garlic over the sprouts.
When the sprouts are just starting to caramelise (you will smell them), turn them over and cook for another 5 minutes or so.
Add enough water to cover the base of the pan with about 1mm of water and crumble half a vegetable stock cube into the pan (I used Maggi basil bouillon cubes).
Give the pan a good stir and then allow to steam-fry until all the liquid has cooked off and the sprouts are tender.
Serve hot.

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