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Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, brussels sprouts with caramelised garlic and lemon peel (vegan). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Brussels sprouts with caramelised garlic and lemon peel (vegan) is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Brussels sprouts with caramelised garlic and lemon peel (vegan) is something that I’ve loved my whole life. They are nice and they look wonderful.
The sprouts will have softened but still retain a bite. Transfer to a mixing bowl and continue with your remaining oil and sprouts. Once the sprouts are cooked, mix them with the chilli, along with the garlic and its syrup.
To get started with this recipe, we have to first prepare a few ingredients. You can cook brussels sprouts with caramelised garlic and lemon peel (vegan) using 9 ingredients and 4 steps. Here is how you can achieve it.
Active ingredients of Brussels sprouts with caramelised garlic and lemon peel (vegan):
- Prepare garlic (5 small or 3 large heads) cloves peeled
- Make ready olive oil
- Get balsamic vinegar
- Make ready caster sugar
- Get lemon
- Take Brussels sprouts
- Get red chilli deseeded and finally chopped
- Make ready basil leaves roughly chopped
- Get Salt and pepper
They are at all of my local farmers market and they have them on the stalk at Trader Joes. So I chose sautéed wild mushrooms and lemon garlic brussels sprouts. The mushrooms were delicious and added a great smell to the kitchen. Stir the Brussels sprouts occasionally to prevent burning, but some caramelization is ok.
Guide To Make Brussels sprouts with caramelised garlic and lemon peel (vegan):
- Boil the garlic cloves in water for 3 minutes in a medium saucepan. After drain the garlic, dry the pan pour 2 tablespoons of olive oil and on the high heat fry the garlic cloves for 2 minutes until golden. Turn down the heat add the vinegar, 90ml water 1tbsp sugar and season with salt. Bring it to boil and after simmer for 10-15 minutes on low heat until the garlic caramelised. Set the pan aside after.
- Shaved the lemon skin with a peeler and cut them to 1-2mm stripes. Place them in a small sauce pan add the whole lemon juice, 100ml water and 2tbsp of sugar. Bring it to light simmer and cook it for 12-15 minutes until the syrup is reduced. Discard the syrup after.
- Trim the sprouts and cut them in half lengthways. Heat up a large heavy pan add 3tbsp oil and on a high heat chard well the half of the sprouts with salt and pepper for about 5 minutes. Stir them once or twice. Repeat with the other half of the sprouts. Add some more oil if needed.
- Add the chard sprouts and chilli to the garlic and its syrup. Stir it well. Set aside for 10 minutes. After add the lemon peel. Heat the dish slightly if it needed. Finally add chopped basil and give it a stir. Serve it with mashed or roast potato.
I prefer my sautéed Brussels sprouts a little softer so I always cook mine for a little longer. Add the butter, chili flakes, and garlic. How to cook caramelized brussels sprouts with Lemon, taught by University of Texas at Austin Nutrition Educational Cooking video. Brussels sprouts on their own are most definitely an acquired taste. Sure, it's possible to enjoy them steamed or boiled all on their own, but why not fry them up in a pan with some olive oil and garlic instead?
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