Brussels Sprout With Mustard And Honey
Brussels Sprout With Mustard And Honey could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for.
- Servings: 2
- Total cooking time:
Ingredients:
- 350 grams Brussels sprout
- 1 Fresh chilli, sliced
- 3 tablespoons Dijon mustard
- 2 tablespoons Goose fat
- 1 tablespoon honey
- Salt and black pepper
- 3 Shallot, finely sliced
- 4 tablespoons Water
Instructions:
- Wash the brussels sprouts well. Trim the stem ends and remove any yellowing leaves.
- Cut in half from stem to top. Finely sliced the shallot.
- Mix the honey, mustard and 3 tablespoons of water in a small bowl. Set aside.
- Heat the duck fat in a large skillet over medium heat. Stir in sliced shallots until fragrant.
- Add in Brussels sprouts and sprinkle salt, pepper and a tablespoon of water over, stir, cover, and cook for roughly 5 minutes.
- Pour in the prepared mustard sauce, stirring to combine. Cook until most of liquid evaporates and sprouts are tender but still bright green, 3-5 minutes.
- Add in sliced chillies and toss all together. Season with salt and pepper.
