In the Garden: Jumping Juniper!
Juniper berries add a piney note to dishes—and to gin.
Medium
Recipe by Deborah Madison, The Savory Way, (1990).
Ingredients
SERVINGS: 2 Serving(s)
- 12 ounces Brussels sprouts (to serve 2)
- 1 tablespoon rendered lamb fat (or bacon fat) or enough to coat the Brussels sprouts
- 1 small garlic clove, minced
- 2 or 3 juniper berries, minced
- 1 small shallot, minced
- To taste Salt and pepper
Instructions
I use lamb fat reserved from previously made lamb bone broth to cook the Brussels sprouts in but you can use bacon fat as an alternative. Preheat a cast-iron skillet in a 450° oven; remove skillet with pot holders, add a tablespoon of lamb fat and your washed and halved Brussels sprouts and minced garlic; toss to coat. Mince the shallot and juniper berries and sprinkle on top. Return to the oven and continue to roast for about 10 minutes, or until browned.
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