Confit of Brussels Sprouts

Yield:
4 to 6 servings
Level:
Easy
Ingredients
  • 1 pound Brussels sprouts, cleaned and trimmed (if large, halve them)
  • Salted water
  • 1/2 cup butter melted
  • Salt and pepper
Directions
  • Bring a large pan of salted water to a boil, add sprouts, and cook them 2 minutes to blanch them. Drain and rinse them with cold water. Melt butter in a wok. Stir in the sprouts with a little salt and pepper, cover and turn the heat very low. Add salt and pepper and cook the sprouts, stirring them occasionally, at least 30 minutes and preferably longer.

  • At the end of cooking, remove the lid, raise the heat and cook until the sprouts are dry and just start to brown. They should be meltingly tender and rich.


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