caramelised brussels sprouts tarte Tatin
this week my insta is all about rescuing leftover food (while saving money)!
For me, January is the most boring month of the year! And this year is worse than normal! We have inflation, crazy energy bills and continuously increasing food prices. So I felt it was more important than ever to inspire people to take care of the food we already have, to both reduce food waste and at the same time save some money.
This time of the year we are many who have sad leftovers from the Christmas and New Years celebrations, that might look boring but are still perfectly good to eat.
I found a bag of boring, brown Brussels sprouts in the fridge. They looked like something to throw in the trash, but after peeling off the ugly outer layers the inside was nice and fresh and good to eat.
the crust
180 G flour / 180 g vetemjöl
5 g baking powder / 5 g bakpulver
2 g salt / 2 g salt
100 g cold butter / 100 g kallt smör
1 egg / 1 ägg
Mix the dry ingredients, and then add the cold butter cut in small pieces. Use your hand to mix the butter with the dry ingredients until it is all incorporated and it feels like sand in your hand.
Add the egg to the flour/butter mixture and combine until the dough comes together into a ball. Wrap in plastic film and let it rest in the fridge while you caramelise the Brussels sprouts.
caramelising the brussels sprouts
brussels sprouts / brysselkål
50 G BUTTER / 50 G SMÖR
2 cloves of garlic / 2 vitlöksklyftor
After cleaning the Brussels sprouts, cut them in half. It is difficult to say how much you need, it depends of the size of the pan you will use. You want to have enough to cover the entire bottom of the skillet. I used a cast iron skillet, but you can use any type of skillet that can go into the oven.
Start with melting the butter in the skillet, on medium heat, then add the finely chopped garlic. Swirl the skillet a few times to let the garlic give flavour to all the butter, then place all the Brussels sprouts with the cut side down to cover the bottom of the skillet.
Let them cook for about 5-10 minutes (depending on how big they are) until they get some colour.
i also found two pieces of leftover cheese in the fridge
75 g english cheddar
75 g Saint Agur
I had these cheeses left over since Christmas, but you can also use any other kind of cheese that you like. I think the salty, creamy and a bit tangy taste from the Saint Agur is a perfect fit with the Brussels sprouts.
I grated the cheeses and sprinkled them evenly on top of the caramelised Brussels sprouts.
Take the crust out of the fridge, transfer it to a lightly floured working surface and roll it out to a circle that fits your cast iron skillet. Cover the Brussels sprouts with the crust and tuck the edges of the crust into the pan.
bake at 175 degrees
in the middle of the oven
I baked it for 30 minutes, but remember that the time might change depending on the oven. The pie is ready when the crust has a nice colour. Let it cool for a few minutes (but not too long) and then flip it upside down onto a serving plate.
TA DA, look how beautiful it is!!!
brussels sprouts leaf salad
leaves from the rest of the Brussels sprouts / plockade blad från resten av brysselkålen
lemon juice / citron juice
olive oil /olivolja
salt & peppar
Cut cores out of Brussels sprouts using a small, sharp knife. Peel layers apart to separate individual leaves; place leaves in a large bowl. Pour boiling water over the leaves, let it stand for 1 minute then drain and rinse in cold water.
Toss the leaves in a vinaigrette and sprinkle pomegranate seeds on top.
