Vegetable Side: Deep Fried Brussel Sprouts
By SharonE
inspired by third corner wine bistro and now my definite fave brussel sprouts preparation!
Ingredients
- Optional:
- Brussel Sprouts
- Shallots sliced thinly
- chopped bacon, fried crisp
- grated parmesan
- Gastrique:
- 1 cup sherry wine vinegar
- 1/3 cup sugar
- 1/4 tsp. salt
- optional for gastrique:
- 2 sprigs fresh thyme
- 2 fresh sage leaves
- 1 bay leaf
- 1/2 sprig fresh rosemary
- 1/2 tsp. black peppercorns
Details
Preparation
Step 1
Gastrique:
In a small saucepan, combine the vinegar, sugar, and salt and bring to a boil over medium-high heat, stirring occasionally as the mixture heats. Let the mixture boil for 10-12 minutes or until reduced by half.
Reduce the heat to low so the vinegar simmers. (Optional: stir in the thyme, sage, bay leaf, rosemary, and peppercorns.) Let the gastrique simmer for additional 4 minutes. Remove from the heat and set aside to cool for 10 minutes.
If using optional ingredients, strain the gastrique into a glass bowl. Let it cool to room temperature. At this point, the gastrique should be the consistency of light syrup, and thick enough to coat the back of a spoon. Use right away or cover and store at room temperature for up to 10 days.
Brussels:
Cut brussel sprouts in half (quarters if large), remove outer leaves. deep fry shallots in 350 degree oil until crisp. drain. Deep fry brussels until crisp brown, for 3-4 minutes. drain. coat with sherry. salt and pepper. Optional: top with bacon and parmesan.
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