“As I mentioned on a previous post, if you aren’t a fan of Brussels sprouts, you are probably preparing them wrong. Here, I simply tossed cooked, drained sprouts in melted Beurre Noisette (browned butter) – and it’s outstanding! I have done the same thing with cooked broccoli and its incredible! If you haven’t already tried browning butter, please give it ago.” – Monya
“Let’s take butter up a notch in flavour! Try this recipe at least once and I promise you will not regret it. Beurre noisette (brown butter) has a deep, rich, nutty flavour that remind me of caramel. A block or two of browned butter can be used to cook eggs, add to your baking, or melt over cooked vegetables, like I did on my Brown-buttered Brussels Sprouts. And more good news: since you are essentially removing the milk solids from the butter (when you strain it through the muslin / cheesecloth), so this browned butter is even lower in carbs than regular butter (in fact, its zero carbs). If you love it (and I know you will), make a larger batch next time.” – Monya