Monday, March 17, 2008

Spring On A Plate

Cut the stumps off a couple of handfuls of brussel sprouts, and continue to slice them thinly. Warm a sliced garlic clove in olive oil, then add the sprouts. Saute until the leaves are pick up some golden colour. Season. Add toasted pinenuts, a nob of butter and stir through spaghetti. Shave a little parmesan over the top.

5 comments:

Karen said...

Mmm, I have to make this for dinner now.

food+photography said...

That's a fabulous photo... almost nice enough to get me to eat brussel sprouts!

Deep Kick Girl said...

That looks delicious. Unfortunately I can not enjoy such pleasures - as you know Big Jay is an anti-brussel sproud nazi.

Julia said...

Thank you everyone - trust me that the sprouts soften and become sweeter as you saute them, very more-ish.

the intern said...

my girlfriend got me hooked on brussel sprouts when we visited Paris last year... will definitely give this one a go!