Recipe courtesy of Anne Willan
Confit of Brussels Sprouts
- Level: Easy
- Yield: 4 to 6 servings
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.
