Charred Brussel Sprouts with Black Garlic Puree
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Adapted from Ottolenghi's SIMPLE recipe book, this Brussel sprouts dish with Black Garlic is simply amazing.Author:
Preheat the oven to 220C fan.
Mix the sprouts with the oil and salt, then spread onto a lined baking tray. Roast for 10 minutes until the sprouts are golden-brown but still crunchy.
Meanwhile, crush the caraway or nigella seeds with a pestle and mortar. Add these to the thyme leaves. Stir through the Black Garlic Puree.
Put the butter into a large fry pan and place on a medium heat. Cook the butter for 3 minutes until melted and dark brown. Add the sprouts, the Black Garlic mix, pumpkin seeds and a pinch of salt. Stir for 30 seconds.
Remove from the heat. Stir through the lemon juice then transfer to a large bowl or individual plates.
Can be drizzled with tahini before serving if desired.