Yields
4 servings
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ingredients
1
lb(s) brussels sprouts, washed, and, outer leaves removed
3
Tbsp unsalted butter
¼
cup vegetable stock
2
Tbsp chopped black truffle
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directions
Step 1
Trim bottom of brussel sprouts. Cut brussel sprouts in quarters and wash to remove any dirt. Drain dry on a paper towel.
Step 2
In a saucepot bring salted water to a boil. Add brussel sprouts until three-quarters cooked.
Step 3
Remove from water and immerse in ice water to stop cooking process.
Drain and dry.
Step 4
In a saucepan over medium heat vegetable stock. Toss brussel sprouts and add butter. Cook until stock is reduced and glazes brussel sprouts. Season with salt and white pepper.
Step 5
Mix in black truffles.
Adjust seasoning and keep warm.