Brussel sprout cups

BT Toronto | posted Wednesday, Oct 9th, 2013

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Brussel sprout cups

Yields 24 pieces

Ingredients:

• Brussels Sprouts, shredded  – ½ lb
• Brussles Sprout Cups – blanched 36 pcs (outer leaves of large sprouts)
• Butter – 1oz
• Bacon, diced – 3oz
• Shallots, minced – 2oz
• Garlic, chopped – 1oz
• White wine – ¼ Cup
• 35% cream – ½ Cup
• Truffle paste – 1 tbsp
• Salt & pepper – to taste

Method:

1. Heat a stainless steel sauce pan over medium heat.
2. Melt butter until foaming, add bacon and render.
3. Add shallots and garlic, sauté until translucent.
4. Deglaze with white wine, reduce wine by half.
5. Add cream and truffle paste, reduce for 2-3 minutes.
6. Add in shredded brussel sprouts and cook in cream until tender and sauce has thickened – 2-3 minutes.
7. While sauce is reducing begin laying out the blanched brussel sprout cups in stacks of two.
8. When shredded sprouts are finished in the sauce, carefully spoon them into the cups, serve immediately.

Courtesy Chef Graham Pelley, www.e11even.ca