Roasted and raw marinated Brussels sprouts

with Greek yoghurt and browned butter

30 minutes

Ingredients

  • 14-20 Brussels sprouts (depending on size)
  • 2 dl Greek yoghurt 10%
  • Olive oil
  • 1 lime
  • 1 lemon
  • 50 g butter
  • 1 clove garlic
  • Salt and pepper
  • 1 pinch of Piment d'Espelette

Procedure

  • Grate the lime and lemon zest on a fine grater and set aside.
  • Whisk the Greek yoghurt with the juice of the lime, salt (to taste), piment d'espelette and 3 tbsp olive oil, adding a little at a time.
  • Peel the outer leaves off all Brussels sprouts. The easiest way to do this is to cut off a bit of the bottom/stem and then peel off the loose leaves, repeat if the Brussels sprouts are large enough. Discard the ugly leaves.
  • Wash both the loose leaves and the inner cabbage in cold water.
  • Halve the inner cabbages. Fry them on the frying surface of a preheated pan with a little neutral oil.
  • When they have an even golden crust, add 50 g butter and 1 crushed or finely chopped clove of garlic.
  • Stir the cabbage until the butter starts to brown.
  • Remove the cabbages from the pan and keep the browned butter in the pan without additional heat.
  • Marinate the Brussels sprout leaves with the citrus zest, olive oil, salt and pepper
  • Place a large tablespoon of yoghurt at the bottom of the plate (preferably deep), then place the roasted Brussels sprouts, then the marinated leaves and finally 1-2 tablespoons of browned butter from the pan.

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