Brussels Sprouts with Anchovy Butter
4 people
20 minutes
15 minutes
Ingredients
- 1 tin Anchovies reserve 2 to garnish
- 0 - Black Pepper
- 100 g Butter softened
- 2 cloves Garlic finely chopped
- 1 - Lemon zest and juice
- 2 tbsp Olive Oil
- 1 - Shallots finely diced
- 450 g SuperValu Brussels Sprouts trimmed and halved lengthwise
- 0 - SuperValu Salt
Method
- Prepare the anchovy butter by placing the drained anchovies, diced shallot and the lemon zest and juice in a small blender and blitz until it forms a paste. Add the softened butter, blend again and check the seasoning. It should be salty and bursting with flavour.
- Bring a large pot of salted water to the boil. Add the Brussels sprouts and simmer for 5 minutes. Using a slotted spoon, transfer the sprouts to a bowl of ice water to stop the cooking process.
- Meanwhile, heat 1 tablespoon of olive oil in a large pan over a medium heat. Add the garlic and seasoning and cook for 1 to 2 minutes.
- Increase the heat to high. Add the remaining tablespoon of oil and add the Brussels sprouts to the pan. Cook for 4 to 6 minutes, stirring occasionally, until the Brussels sprouts are slightly browned and tender. Stir in the anchovy butter and taste before you season it with any more salt and pepper, as anchovies are very salty already. Serve immediately.
