Brussel sprout cups
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:
- Heat a stainless steel sauce pan over medium heat.
- Melt butter until foaming, add bacon and render.
- Add shallots and garlic, sauté until translucent.
- Deglaze with white wine, reduce wine by half.
- Add cream and truffle paste, reduce for 2-3 minutes.
- Add in shredded brussel sprouts and cook in cream until tender and sauce has thickened – 2-3 minutes.
- While sauce is reducing begin laying out the blanched brussel sprout cups in stacks of two.
- When shredded sprouts are finished in the sauce, carefully spoon them into the cups, serve immediately.
Courtesy Chef Graham Pelley, www.e11even.ca
Tags: appetizer, brussel sprout, e11even restaurant, festive, graham pelley, side dishes, thanksgiving
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