Brussels sprouts with caramelised onions and toasted almonds Recipe

Brussels sprouts with caramelised onions and toasted almonds Recipe

  • 200g/1/2lb unsalted butter
  • 3 Spanish onions, peeled and finely sliced
  • 1kg/2.2lb brussels sprouts, peeled and finely shredded
  • 150ml/¼pt vegetable oil
  • 200g/½lb blanched almonds
  • pinch celery salt
  • freshly ground pepper
  1. Melt 175g/7oz of the butter in a large sauté pan and gently sweat the onions for 6-8 minutes until softened and caramelised.
  2. Bring a pan of salted water to the boil and blanch the sprouts for 1 minute. Drain and refresh in ice cold water.
  3. Heat the oil in a sauté pan and add the almonds. Fry gently for a few minutes until lightly toasted.
  4. Melt the remaining 25g/1oz of butter in a large sauté pan and sweat the sprouts for 3-4 minutes, tossing, until just softened. Stir the onions and almonds through. Season with celery salt and lots of pepper. Serve at once.
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