10/07/2023
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The butter makes Brussels sprouts tender, while sage, fried onions and sherry vinegar give them a pleasant aroma.
Heat 60 g butter in a small skillet. Once the foam is gone, add the sage leaves and cook for 2 minutes. Stir once.
Transfer the sage to a paper towel and sprinkle with a pinch of salt.
In the same skillet over low heat, fry the chopped nuts for 3 minutes. Transfer the nuts to a plate.
Heat remaining oil in a large skillet or saucepan. Saute the diced onion for about 10 minutes over medium heat.
Add thinly sliced Brussels sprouts, stir, add water or stock and cover.
After 10 minutes, remove the lid, increase the heat and evaporate the water.
Finally, add vinegar, sage and nuts to the cabbage and stir. Serve hot.
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