Ed hates Brussels sprouts, except these ones. This recipe is a slightly adapted version of one that first appeared on ABC’s Gardening Australia program on Friday, June 1, 2018.
It serves four as a side dish and is great alongside grilled steak or roast lamb.
INGREDIENTS
20 small Brussels sprouts
100g unsalted butter, softened
45g anchovy fillets in olive oil
3 tbsp capers, drained
2 cloves garlic, crushed
2 tbsp olive oil
1/2 cup fresh parsley, roughly chopped
1 lemon, juiced
METHOD
Bring a pot of water to a rapid boil.
Trim the base and outside leaves of sprouts and cut a cross into their base to a depth of about 1/2 cm.
Mix butter, anchovies, capers and garlic together.
Boil sprouts for 2-3 minutes.
Drain sprouts and cut in half lengthways.
Heat olive oil in a pan and fry sprouts until the edges start to crisp.
Add the butter mixture and cook until it starts to foam.
Add parsley and lemon juice and toss through.
Serve while still warm and crispy.
