Peak Fresh Produce® Garlic Brussels
Peak Fresh Produce® Garlic Brussels
Directions
- Combine one quart of water and ice cubes.
- Bring one quart of water to a boil and blanch Brussel sprouts for 30-45 seconds. Drop in ice water bath to stop cooking.
- Dry off Brussel sprouts. Heat olive oil over medium-high heat and add Brussel sprouts. Cook until outer leaves brown and crisp.
- Add garlic, salt, and pepper to pan and continue to cook for 1-2 minutes.
- Pour into bowl and toss with butter then plate. Top with crumbled goat cheese.
Ingredients
- 2 lb Peak Fresh Produce® Brussel sprouts, quartered
- 2 qt water
- 3 cups ice
- 1 cup Roma® Goat Cheese Crumbles
- 4 tbsp Nature's Best Dairy® Butter, Unsalted
- 3 tbsp Roma® extra virgin olive oil
- 2 tbsp Roma Garlic, minced
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Magellan® Black Pepper, ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
