糖燒孢子甘藍胡蘿蔔

簡介

英式 黑椒 糖燒 孢子甘藍 胡蘿蔔。各種維生素啊哇塞。

原料

孢子甘藍 10個, 胡蘿蔔 2根, 鹽 1-2小勺, 糖 1-2大勺, 雞湯 350ml(可以用那種固體的沖), 黃油(我不想長胖所以我用了一點蔬菜橄欖油+兩勺奶粉代替), 黑椒 1小勺

步驟

1鍋里放水,加鹽,煮沸

2放入劃好十字花的孢子甘藍煮一分鐘

3加入切好片的胡蘿蔔兩個一起煮四分鐘

4撈出來(湯可以用來沖固體雞湯塊兒)(瞧瞧小甘藍寶寶們多可愛啊)

5把雞湯、黃油(或者別的油+奶)、糖放入鍋中,熬到只剩一半

6如果用了奶粉的話 把奶沫撈出去

7放入胡蘿蔔和甘藍 收汁

8如果汁太多了 菜也吸進味兒了 就把湯倒出來做一道湯喝。。。

9都撈出來 撒黑椒粉

10吃!

小技巧

我的做法跟原菜譜還是差別挺大的 大家可以試一下原菜譜

附原菜譜:
【Glazed Carrots and Brussel Sprouts】 Ingredients Serves: 8

   900g baby carrots    900g Brussels sprouts, trimmed and scored    350ml chicken stock    90g butter    75g dark brown soft sugar    1 tablespoon ground black pepper

Preparation method Prep: 10 mins | Cook: 30 mins 1. Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to the boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables and refrigerate if making ahead. 2. Bring stock, butter and dark brown soft sugar to the boil in a heavy large frying pan. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to the boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.

來源:http://allrecipes.co.uk/recipe/13450/glazed-carrots-and-brussel-sprouts.aspx


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