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Brussels Sprouts with a Garlic and Parmesan Crumb

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Old 12-25-2009, 09:48 AM
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Default Brussels Sprouts with a Garlic and Parmesan Crumb

Makes 2 servings

This delicious twist on the classic festive accompaniment will convert any non lover of sprouts! The trick is not to over-cook the sprouts, keeping them nice and green with a slight bite!

  • 200g (8oz) Brussels sprouts
  • 5 tbsp extra virgin olive oil
  • 4 slices from a Juvela Gluten-Free Loaf made into crumbs
  • 4 tbsp fresh Parmesan, grated
  • 3 tbsp flat leaf parsley, finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • Salt and freshly ground black pepper

Cut away any surplus stem from the sprouts and then peel and discard the surface leaves. Parboil the sprouts in boiling water for 5 minutes. Drain thoroughly.

Mix together the breadcrumbs, parmesan, parsley and garlic with 3 tbsp of the olive oil.

Heat the remaining oil in a non stick pan and sautéed the drained sprouts with the breadcrumb mixture for 2-3 minutes until golden, transfer to a warm serving dish and serve immediately.
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