Garlic Butter Brussel Sprouts
Sous Vide Enthusiast..... I love trying new things, or even the same thing but cooked at different times and temps. I discovered sous vide when looking at how to smoke food better in the 'low and slow' style. Is it an addiction now? yep. 100%. but thats not a bad th ...
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Ingredients for 4
Brussel Sprouts
Butter
Garlic flakes (optional)
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 185ºF / 85.0ºC
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Step 2
Wash & Chop: Wash the sprouts by rinsing in a colander. Remove the ends of the sprouts
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Step 3
Bag & Seal: Throw the sprouts in your vac bag, or food bag, including a good chunk of butter (a large tablespoon is a good measure) and a small handful of garlic flakes. If you don't have a vacuum sealer then use the submersion method to remove as much air as possible from the bag.
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Step 4
Bath time: submerge the bag, use a weight if needed (I use a upturned pan lid holder from Ikea) then walk away whilst the magic happens.
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Finishing Steps
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Step 0
Fry: Preheat your pan (I used a non stick for this occasion.Remove the bag from the bath, remove a corner from the bag with a pair of scissors and drain the liquid butter into the pan. Pause for a moment and enjoy the smell of garlic butter in the air. Throw the Brussels into the pan and stir until they have browned
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Step 1
Serve: pour all contents onto a serving dish. Add extra melted butter if you want. pop them into your mouth and savor the sensation.