Roasted and raw marinated Brussels sprouts

Name: Roasted and raw marinated Brussels sprouts with Greek yoghurt and browned butter
Cook time: 30 min
Total time: 30 min
Ingredients: 14-20 Brussels sprouts (depending on size); 2 dl Greek yoghurt 10%; Olive oil; 1 lime; 1 lemon; 50 g butter; 1 clove garlic; Salt and pepper; 1 pinch of Piment d'Espelette

with Greek yoghurt and browned butter

30 minutes

Ingredients

14-20 Brussels sprouts (depending on size)
2 dl Greek yoghurt 10%
Olive oil
1 lime
1 lemon
50 g butter
1 clove garlic
Salt and pepper
1 pinch of Piment d'Espelette

Procedure

Grate the lime and lemon zest on a fine grater and set aside.
Whisk the Greek yoghurt with the juice of the lime, salt (to taste), piment d'espelette and 3 tbsp olive oil, adding a little at a time.
Peel the outer leaves off all Brussels sprouts. The easiest way to do this is to cut off a bit of the bottom/stem and then peel off the loose leaves, repeat if the Brussels sprouts are large enough. Discard the ugly leaves.
Wash both the loose leaves and the inner cabbage in cold water.
Halve the inner cabbages. Fry them on the frying surface of a preheated pan with a little neutral oil.
When they have an even golden crust, add 50 g butter and 1 crushed or finely chopped clove of garlic.
Stir the cabbage until the butter starts to brown.
Remove the cabbages from the pan and keep the browned butter in the pan without additional heat.
Marinate the Brussels sprout leaves with the citrus zest, olive oil, salt and pepper
Place a large tablespoon of yoghurt at the bottom of the plate (preferably deep), then place the roasted Brussels sprouts, then the marinated leaves and finally 1-2 tablespoons of browned butter from the pan.