Roast brussels sprouts

Roast brussels sprouts

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

Ah, brussels sprouts. Was there ever a vegetable more maligned or abused by well-intentioned mothers? I’ve spent a career in re-educating my adoring public on the real beauty of this midget cabbage. Brussels sprouts are actually quite versatile and respond eloquently to not having the shit boiled out of them. No bi-carb required.

Ingredients

Quantity Ingredient
500g brussels sprouts
300g greek-style yoghurt
30ml japanese white soy sauce
500ml canola oil
sea salt
30ml hazelnut oil
1 garlic clove, finely chopped
2 sprigs thyme
1/2 teaspoon freshly ground black pepper

Method

  1. Trim the stalks off the sprouts. Remove the outer dark leaves and set them aside.
  2. Hang the yoghurt in some muslin over a bowl for 2–3 hours to thicken it. Discard the whey and mix the curds with the white soy sauce in a bowl. Place in the refrigerator.
  3. Steam the sprouts until just tender and drain well.
  4. Fill a saucepan one-third full with canola oil or put the oil in a deep-fryer and heat it to 170°C. Fry the brussels sprouts leaves until crisp, then transfer to paper towel to drain. Season lightly with salt and keep warm in a low oven to crisp them.
  5. Heat the hazelnut oil in a frying pan over medium heat, add the brussels sprouts and garlic and sauté until golden. Add the thyme and season with salt and pepper.
  6. To serve, smear some yoghurt over the base of a serving platter and spoon the brussels sprouts over the top. Garnish with the crisp outer leaves.

Note

  • Using the outer leaves instead of putting them in the bin is a good lesson in parsimony as well as a source of inspiration.
Tags:
best
kitchen
basics
mark
best
pei modern
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