Tempered Brussels sprouts with horseradish
- Details
- By Jo Ingleby of Demuths, Bath
Blanche the Brussels sprouts for 2 minutes in a large pan of boiling salted water or stock; drain and set aside.
Heat rapeseed oil in a large saucepan.
Add garlic, lemon zest and mustard seeds – cover with a lid if the mustard seeds start to pop.
Carefully add the sprouts and grated horseradish; cover and shake the pan and cook for a couple of minutes.
Add seasoning and lemon juice to taste.
