Brussels sprouts are not only incredibly tasty but also packed with vitamins and minerals, so together with the sugar kelp, this is a real multivitamin dose – and a delicious one at that.
100 g butter
1 kg Brussels sprouts
2-3 dl blanched sugar kelp
2 tbsp apple cider vinegar
Salt and pepper
Here’s what you do:
Peel and halve the Brussels sprouts. Rinse the blanched seaweed and leave to dry on a paper towel. Fry the Brussels sprouts over medium-high heat until they are coloured and starting to turn clear. Add the apple cider vinegar and allow to simmer. Increase the heat slightly and add the blanched seaweed, more butter can be added here. Let it fry until the sugar snap peas have become slightly crispy. Season to taste with salt and pepper.
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