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

Name: Sous vide brussels sprouts and sprout tops with miso butter and cashews
Total time: 1 h 15 min
Ingredients: 16 Brussels sprouts; 50g of unsalted butter; 20g of miso paste, gluten free if necessary; 1kg sprout tops, hard stalks removed; 2 bay leaves; cashew nuts, chopped; 1 tbsp of tarragon leaves, chopped

by Chantelle Nicholson

Item 1 of 1

Side
easy
4
1 hour 15 minutes

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

Metric

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

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Equipment

Water bath
Large vacuum bags 2
Bar sealer
Deep-fryer

Method

Preheat a waterbath to 70°C

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

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

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

First published in 2016

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Chantelle Nicholson

From New Zealand law student to the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.

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