Confit of Brussels Sprouts

1. 1

   Bring a large pan of salted water to a boil, add sprouts, and cook them 2 minutes to blanch them.

2. 2

   Drain and rinse them with cold water.

3. 3

   Melt butter in a wok.

4. 4

   Stir in the sprouts with a little salt and pepper, cover and turn the heat very low.

5. 5

   Add salt and pepper and cook the sprouts, stirring them occasionally, at least 30 minutes and preferably longer.

6. 6

   At the end of cooking, remove the lid, raise the heat and cook until the sprouts are dry and just start to brown.

7. 7

   They should be meltingly tender and rich.

* Per serving · 4 servings · Values may vary.

No additional tips available.