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Vegetable Side: Deep Fried Brussel Sprouts

By

inspired by third corner wine bistro and now my definite fave brussel sprouts preparation!

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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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