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Sous vide brussels sprouts and sprout tops with miso butter and cashews
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Chantelle Nicholson's inventive sous vide Brussels sprouts recipe is cooked with an umami miso butter to season and add richness to this classic Christmas side dish. Crunchy cashews add a touch of texture to finish.
First published in 2016
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Ingredients
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Imperial
Brussels sprouts and sprout tops with miso butter
- 16 Brussels sprouts
- 50g of unsalted butter
- 20g of miso paste, gluten free if necessary
- 1kg sprout tops, hard stalks removed
- 2 bay leaves
To serve
- cashew nuts, chopped
- 1 tbsp of tarragon leaves, chopped
SAVE RECIPE
Equipment
- Water bath
- Large vacuum bags 2
- Bar sealer
- Deep-fryer
Method
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
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