This recipe calls for clarified butter. In a small pan, melt a few sticks of butter over low heat. Brown the butter until there is no more sizzle, but remove from heat to avoid burning it. Using a cheesecloth, strain to remove the burnt sediments. Transfer to a ramekin and put inside the fridge to solidify. You can use regular butter if you think that’s too much work. Make sure it’s good quality butter, though, like Lurpak.
Brussels sprouts, halved
3 tbsps butter
1. In a Dutch oven, brown butter over medium heat. Sprinkle with salt and pepper. Add sprouts when butter is hot and cook until browned on both sides.
Brussels sprouts without butter