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Brussels sprouts and sprout tops, miso butter, crispy shallots

Sous vide brussels sprouts and sprout tops with miso butter and cashews

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
To serve, place the sprouts and sprout tops on a large serving dish and drizzle with the cooking juices from the bags. Garnish with chopped cashews and tarragon
  • 1 tbsp of tarragon leaves, chopped
  • cashew nuts, 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
  • To serve

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