2tsp unsalted butter

1 cup beans sprouts

1 cup onions, peeled and finely sliced

1 cup Brussels sprouts or cabbage, peeled and finely shredded

1 tbsp lemon juice

1 tbsp blanched almonds

Salt & pepper to taste


Melt the butter in a large sauté pan and gently sweat the onions for 3-4 minutes until softened and caramelized. Heat the oil in a sauté pan and add the almonds. Fry gently for a few minutes until lightly toasted. Melt the remaining of butter in a large sauté pan and sauté cabbage & sprouts for 3-4 minutes, tossing, until just softened. Stir the onions and almonds through. Season with salt, pepper, lemon juice serve chilled.

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