Grilled Brussels sprouts with pecan praline and sprout top seaweed

These grilled Brussels sprouts with pecan praline and sprout top seaweed from Ramael Scully make a brilliant vegan festive side dish. The sprout tops are finely shredded and then deep-fried until they resemble a Chinese takeaway’s classic crispy seaweed. To ensure this recipe is vegan, use a kombu or mushroom dashi and not a katsuobushi dashi.

First published in 2023
share recipe:

Ingredients

Metric

Imperial

Pecan praline

Chestnut mushrooms

Sprouts and sprout top seaweed

Method

1

Add all the praline ingredients to a blender. Pulse the praline into a coarse texture. Set aside at room temperature

2

For the chestnut mushrooms, first preheat the oven to 160°C/gas mark 3

3

Add all of the chestnut mushroom ingredients to a roasting tray. Cover them with foil, and braise the mushrooms for 40 mins

4

Set the mushrooms aside until they are cool. Strain the cooking liquid and reserve it for braising the next batch of mushrooms

5

For the seaweed, first heat up the vegetable oil to 180°C

  • 500g of vegetable oil
6

Fry the sprout tops for a minute or so until crisp, then remove them from the oil and season with shiitake powder

7

Prepare a barbecue for the sprouts

8

Rub the Brussels sprouts with oil and sprinkle them with salt, then barbecue them until golden brown, soft and tender

  • 1kg Brussels sprouts, cleaned, trimmed and cut into quarters
9

Toss the cooked sprouts into a mixing bowl with the praline and mushrooms. Place them in a serving bowl, and garnish with the sprout top seaweed

First published in 2023
share recipe:

Ramael Scully's vibrant dishes reflect his Malaysian roots, Australian upbringing and European training. After moving to London from Sydney in 2005, he struck up a culinary bond with Yotam Ottolenghi, shaping the brand's menus and heading up fine dining restaurant NOPI. In 2018, he opened his debut venture Scully St James's as a celebration of his colourful cooking.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Side dish
Side dish
Cauliflower
Cauliflower
Vegetable
Vegetable
Broccoli
Broccoli
Load more