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Brussels sprouts and sprout tops, miso butter, crispy shallots

Brussels sprouts and sprout tops, miso butter, crispy shallots

PT1H15M

1
Preheat a waterbath to 70°C
2
Clean and half the sprouts and set aside. Soften the butter and whisk in the miso paste until completely combined. Transfer the sprouts, bay leaves and half of the miso butter to a large vacuum bag and seal
  • 16 Brussels sprouts
  • 50g of unsalted butter
  • 20g of miso paste
  • 2 bay leaves
3
Cook the sprouts in the waterbath for 45 minutes. Add the sprout tops to another large bag with the remaining miso butter, seal and cook at the same temperature for 20 minutes
  • 1kg sprout tops, hard stalks removed
4
Preheat a deep-fryer or large deep pan of oil to 140°C
  • vegetable oil, for deep-frying
5
Soak the shallots in water for 10 minutes, then pat dry
  • 2 banana shallots, peeled, halved lengthways and finely sliced lengthways
6
When the oil has come up to temperature, coat the shallot slices in flour and fry for 5 minutes, or until lightly golden. Transfer to kitchen paper and season well with salt
  • gluten-free flour, for coating
  • salt
7
To serve, place the sprouts and sprout tops on a large serving dish and drizzle with the cooking juices from the bags. Garnish with crispy shallots and topped tarragon and serve
  • 1 tbsp of tarragon leaves, chopped

Ingredients

Metric

Imperial

  • Brussels sprouts and sprout tops with miso butter

    • 16 Brussels sprouts
    • 50g of unsalted butter
    • 20g of miso paste
    • 1kg sprout tops, hard stalks removed
    • 2 bay leaves
  • Crispy shallots

  • To serve

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