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Vegetable Side: Deep Fried Brussel Sprouts


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

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  • 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



Step 1

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.

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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