ROASTED BRUSSELS SPROUTS IN PETALS
Serves 4
Preparation : 10 minutes - Cooking : 10 minutes
INGREDIENTS
- 25 to 30 Brussels sprouts
- 45 ml (3 tablespoons) Mycryo cocoa butter (or butter or oil)
- 60 ml (4 tbsp.) chicken broth
- 1 clove garlic, minced
- 15 ml (1 tbsp.) lemon juice
- Salt and black pepper to taste
METHOD
- Using a paring knife, separate the leaves from the Brussels sprouts by cutting them off at the base.
- In a hot pan, pan-fry the Brussels sprout petals, sprinkled with Mycryo cocoa butter.
- Deglaze with chicken stock, add garlic and cook until almost dry.
- Season with salt and pepper and sprinkle with lemon juice. Serve up.
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