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Brussels sprouts with brown butter and gremolata


This is one of Casablanca chef Ana Sortun's favorite ways to cook Brussels sprouts. To prepare the sprouts, cut a thin slice off the bottom of each one and remove any discolored leaves. Then cut an X in the bottom so the sprouts cook evenly. The sprouts can be parboiled ahead, and the brown butter and gremolata garnish can be prepared in advance, covered, and refrigerated.

1 1/2 pounds Brussels sprouts

Tiny pinch of baking soda

1 small shallot, minced

1 garlic clove, minced

1 tablespoon finely grated fresh horseradish

1 tablespoon chopped fresh parsley

Grated zest of 1 orange

1/2 cup unsalted butter

1/2 cup white wine or broth

Salt and pepper to taste

Bring a large pot of water to a boil. Meanwhile, trim the sprouts and cut an X in the bottom of each one. Add the baking soda and the sprouts to the boiling water. Bring to a simmer and cook, uncovered, for 4 minutes or until still crunchy.

Drain. Rinse under cold water and drain again.

Combine the shallot, garlic, horseradish, parsley, and orange zest on a cutting board and chop them together.

Melt the butter in a large heavy skillet over medium-low heat, without stirring, until it is nut-brown. Strain into a small dry bowl and discard the solids.

Before serving, heat the brown butter in a large skillet over medium heat. Add the Brussels sprouts and wine (or broth) and cook, turning occasionally, until the sprouts are tender, about 10 to 12 minutes. Season with salt and pepper, and sprinkle with the shallot gremolata before serving.

Adapted from Ana Sortun of Oleana.

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