August 30, 2017
Roast Potatoes in Goose Fat
August 30, 2017
Remove the outer leaves from 4½ cups of sprouts and cut a cross into the bottom of each one. Bring a pan of water to the boil and blanch the sprouts for 3 minutes. Drain the water and add to a pan with 1 cup of butter.

Cook over low heat, stirring until slightly caramelized. Season with sea salt and freshly-ground black pepper and serve immediately.