Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, brussels sprouts with caramelised garlic and lemon peel (vegan). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Brussels sprouts with caramelised garlic and lemon peel (vegan) is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Brussels sprouts with caramelised garlic and lemon peel (vegan) is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have brussels sprouts with caramelised garlic and lemon peel (vegan) using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Brussels sprouts with caramelised garlic and lemon peel (vegan):
- Make ready 200 g garlic (5 small or 3 large heads) cloves peeled
- Take 120 ml olive oil
- Prepare 2 tsp balsamic vinegar
- Take 3 tbsp caster sugar
- Get 1 lemon
- Get 600 g Brussels sprouts
- Take 1 red chilli deseeded and finally chopped
- Get 20 g basil leaves roughly chopped
- Take Salt and pepper
Return the garlic to the pan and fry on high heat for two minutes,. Wanted to give a twist for my Season Supply Brussels sprouts. The chilli added great kick, the caramelised lemon peel a slightly tangy flavour and the garlic sweetness to the dish. Great to served with mash potato.
Steps to make Brussels sprouts with caramelised garlic and lemon peel (vegan):
- Boil the garlic cloves in water for 3 minutes in a medium saucepan. After drain the garlic, dry the pan pour 2 tablespoons of olive oil and on the high heat fry the garlic cloves for 2 minutes until golden. Turn down the heat add the vinegar, 90ml water 1tbsp sugar and season with salt. Bring it to boil and after simmer for 10-15 minutes on low heat until the garlic caramelised. Set the pan aside after.
- Shaved the lemon skin with a peeler and cut them to 1-2mm stripes. Place them in a small sauce pan add the whole lemon juice, 100ml water and 2tbsp of sugar. Bring it to light simmer and cook it for 12-15 minutes until the syrup is reduced. Discard the syrup after.
- Trim the sprouts and cut them in half lengthways. Heat up a large heavy pan add 3tbsp oil and on a high heat chard well the half of the sprouts with salt and pepper for about 5 minutes. Stir them once or twice. Repeat with the other half of the sprouts. Add some more oil if needed.
- Add the chard sprouts and chilli to the garlic and its syrup. Stir it well. Set aside for 10 minutes. After add the lemon peel. Heat the dish slightly if it needed. Finally add chopped basil and give it a stir. Serve it with mashed or roast potato.
The chilli added great kick, the caramelised lemon peel a slightly tangy flavour and the garlic sweetness to the dish. Great to served with mash potato. Flash cooked sprouts are mixed with five entire heads of balsamic caramelized garlic. It's the five heads of garlic that turn this recipe into a labor intensive side dish, so when making it on a week night, you might want to peel all those dozens of cloves in advance. I also don't see a reason to discard the small amount of lemon juice syrup that accumulates when cooking the peel; I just added.
So that is going to wrap it up for this special food brussels sprouts with caramelised garlic and lemon peel (vegan) recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
