fried onion. A few years ago I had said no to Brusselssprouts, but now I eat them happily. Put them on a serving dish and sprinkle with fried onion and nuts
Trim the bottoms off each of the sprouts, cutting a cross into each as you go, or at least a slash. Meanwhile, in a pan large enough to take everything later (or just drain the sprouts and use their pan, once you’ve drained them), cook the pancetta cubes in the oil, with the rind for more salty fat rendering, until they’re bronzed and crisp, but not cooked to the point of having dried out
Place the butternut squash chunks and halved Brusselssprouts on a large baking sheet. flip the Brusselssprouts so they are cut side down, they will caramelize much more evenly this way)
In the same pan, melt the butter, then add the Brusselssprouts and season with salt and pepper. Add in the garlic and stir it through the sprouts for a minute, until fragrant
5 cooked beets10 cooked brussel sprouts250 g of Firm Tofu380 g of Silken tofu1 tsp apple cider vinegar1/3 cup Chickpea flour1/3 cup unsweetened soy mik or other plant based milk2 tbsp grated horseradish (optional)rosemary, thyme, white and black pepper, Himalayan saltCut the beets in half and place them in on the pie crust with the brussel sprouts
Kommentarer
Logga in eller Registrera för att kommentera.