Eunice Power - Outside Catering Company, Waterford, Ireland.

Tuesday, December 7, 2010

Pan-fried Brussel Sprouts & Celery with Hazelnut Butter

Once you have tried Brussel sprouts cooked this way you will never boil a sprout again!!

Serves 6

500g /1.1 lbs brussel sprouts, washed and sliced
3 stalks celery, washed and sliced
50g / 2oz butter
75g / 3oz hazelnuts
squeeze of lemon juice
a little freshly grated nutmeg
1. Toast the hazelnuts in a dry pan until golden. Remove from heat then tip the hazelnuts into the centre of a clean tea towel, fold the tea towel over and roll the hazelnuts until most of the skin is removed. Place the hazelnuts between two pieces of grease proof paper and tap gently with a rolling pin to break up the hazelnuts.
2. Melt the butter in a large hot pan, add the Brussel sprouts and celery, stir fry until tender but with a slight bite, add the hazelnuts and nutmeg and stir fry for a further 2 minutes. Check the seasoning and add a squeeze of lemon juice. Tip into a warmed dish to serve.