Sprouts with browned butter

Rosenkål med brunet smør

4 persons

1 kg sprouts
50 g almonds
Approx. 200 g butter
1 organic lemon
Approx. 100 g hard salty/nutty cheese


Dispose of the outer leaves of the sprouts, peel off a few more leaves, keep these and set to one side. Cut the rest of the sprouts into quarters and set to one side. 

Toast the almonds in a dry pan, chop coarsely and set to one side. 

Brown approx. half the butter in a saucepan at even heat. Ensure that it does not burn. 

Steam approx. half the quartered sprouts in a saucepan until tender (approx. 5-10 mins.). Take care not to cook them too long. 

Add a good lump of butter and mash the sprouts. Season with lemon zest and juice, salt and pepper.

Steam the remaining sprouts in a saucepan with a little butter and water until almost tender, but still have a little bite. Fold in the sprout leaves and season with salt, pepper and maybe lemon juice. 

Arrange a little of the mashed sprouts on the plates, put the steamed sprouts and leaves on top, sprinkle with almonds and grate cheese on top. 

Pour a spoonful of browned butter around before serving.