Grilled Brussels sprouts with pecan praline and sprout top seaweed
- Side
- 4
- 2 hours
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.
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
Method
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
For the chestnut mushrooms, first preheat the oven to 160°C/gas mark 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
Set the mushrooms aside until they are cool. Strain the cooking liquid and reserve it for braising the next batch of mushrooms
For the seaweed, first heat up the vegetable oil to 180°C
- 500g of vegetable oil
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
Prepare a barbecue for the sprouts
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
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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