Save this recipe to make this festive season, using the traditional in season vegetable for December - Brussels Sprouts.
CREMATTA® BRUSSELS SPROUTS
Ingredients
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300g of Brussels Sprouts
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100g of Crematta®
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1 shallot
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1 garlic clove
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10g dry yeast
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0.5g nutmeg grounded
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1 slice sourdough bread
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1 lemon zest
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Olive oil
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Salt
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Black pepper
Method
- Cut the Brussels Sprouts in half and sauté them in a pan with olive oil until they achieve a nice caramelization. Season with salt.
- Add diced shallots and a grated garlic clove to the pan, and mix well. When the shallots start to become transparent, incorporate the Crematta®. Cook until the Crematta® is fully melted, then add the grated nutmeg. Season with black pepper and add salt if necessary.
- In a hot pan, toast the yeast until it becomes golden and slightly colored.
- Dice sourdough bread and sauté it in a hot pan with olive oil, garlic, and thyme until nicely browned. Chop it into small crouton pieces.
- Arrange the creamy Brussels sprouts on a bed of Crematta®, then add the sourdough croutons and toasted yeast on top. Finish by grating lemon zest over the dish.
- Enjoy!
