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Grilled Brussels sprouts with pecan praline and sprout top seaweed
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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
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Ingredients
Metric
Imperial
Pecan praline
- 300g of roasted pecans
- 200g of olive oil
- 40g of almond meal
- 2g of garlic
- 5g of salt
- 3g of sugar
Chestnut mushrooms
- 400g of chestnut mushrooms, cleaned and cut into quarters
- 300ml of dashi
- 60g of soy sauce
- 10g of mirin
Sprouts and sprout top seaweed
- 500g of vegetable oil
- 300g of Brussels sprout tops, washed, dried and cut up into a chiffonade
- 1 tsp shiitake mushroom powder
- 1kg Brussels sprouts, cleaned, trimmed and cut into quarters
SAVE RECIPE
Method
1
Add all the praline ingredients to a blender. Pulse the praline into a coarse texture. Set aside at room temperature
- 300g of roasted pecans
- 200g of olive oil
- 40g of almond meal
- 2g of garlic
- 5g of salt
- 3g of sugar
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
- 400g of chestnut mushrooms, cleaned and cut into quarters
- 300ml of dashi
- 60g of soy sauce
- 10g of mirin
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
- 300g of Brussels sprout tops, washed, dried and cut up into a chiffonade
- 1 tsp shiitake mushroom 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
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