Garlic Butter Brussel Sprouts

I can only assume that by looking here you have passed the first stage and actually like these little balls. Short bath following by a fry in garlic butter results in a melt in the mouth experience.

Author

Edward Smith

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 thing.....

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 185F / 85C

Ingredients

• Brussel Sprouts
• Butter
• Garlic flakes (optional)

Directions

1. Set your Anova Sous Vide Precision Cooker to 185ºF / 85.0ºC
2. Wash & Chop: Wash the sprouts by rinsing in a colander. Remove the ends of the sprouts
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.
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.

Finishing Steps

1. 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
2. Serve: pour all contents onto a serving dish. Add extra melted butter if you want. pop them into your mouth and savor the sensation.