Brussels Sprouts and Tangerine Beurre Noisette
Gourmet
Brussels Sprouts and Tangerine Beurre Noisette
Gourmet
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3 tangerines 1 pound Brussels sprouts 3 tablespoons unsalted butter Directions: Grate rind of 2 tangerines so that you have 1/2 teaspoon. Set aside. Peel 2 tangerines and cut away as much white pith as possible, using a small, sharp knife. Cut into segments along membranes. Bring a pot of salted water to a boil. Trim Brussels sprouts and remove any dark outer leaves. Add Brussels sprouts to water and boil for 8 minutes. Drain in colander. Cut Brussels sprouts in half, through the core. In a large, nonstick skillet, melt 1 tablespoon butter. Add halved Brussels sprouts, tangerine segments and grated rind. Cook over medium heat for 5 minutes. Cut remaining tangerine in half and squeeze juice of half a tangerine into pan with Brussels sprouts. Cook over high heat for 1 minute, adding salt and freshly ground black pepper to taste. Keep warm. In another small nonstick skillet, melt remaining 2 tablespoons butter and cook until browned and you can smell a faint, nutty odor. Be careful not to burn. Squeeze in juice of remaining tangerine half. Cook 30 seconds and pour over cooked Brussels sprouts. Serve immediately. Serves 4.
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