糖烧孢子甘蓝胡萝卜

4 人做过这道菜
英式 黑椒 糖烧 孢子甘蓝 胡萝卜。各种维生素啊哇塞。

用料  

孢子甘蓝 10个
胡萝卜 2根
1-2小勺
1-2大勺
鸡汤 350ml(可以用那种固体的冲)
黄油(我不想长胖所以我用了一点蔬菜橄榄油+两勺奶粉代替)
黑椒 1小勺

糖烧孢子甘蓝胡萝卜的做法  

  1. 锅里放水,加盐,煮沸

  2. 放入划好十字花的孢子甘蓝煮一分钟

  3. 加入切好片的胡萝卜两个一起煮四分钟

  4. 捞出来(汤可以用来冲固体鸡汤块儿)(瞧瞧小甘蓝宝宝们多可爱啊)

    糖烧孢子甘蓝胡萝卜的做法 步骤4
  5. 把鸡汤、黄油(或者别的油+奶)、糖放入锅中,熬到只剩一半

  6. 如果用了奶粉的话 把奶沫捞出去

  7. 放入胡萝卜和甘蓝 收汁

  8. 如果汁太多了 菜也吸进味儿了 就把汤倒出来做一道汤喝。。。

  9. 都捞出来 撒黑椒粉

  10. 吃!

小贴士

我的做法跟原菜谱还是差别挺大的 大家可以试一下原菜谱

附原菜谱:
【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.

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

参照这个菜谱,大家做出 4 作品

 
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