Brussels Sprouts with Chef Briar Handly Media
Published: 3 years ago
Learn a delicious recipe for fried Brussels Sprouts with Chef Briar Handly of Handle in Park City, Utah. Shop the knives used by Chef Handly at www.newwestknifeworks.com
Recipe
Fried Brussels Sprouds
- 20 Brussels Sprouts
- 1 qt vegetable or grapeseed oil for frying
1 each Beet, Carrot and Fennel Bulb - peeled and sliced thinly
¼ Cup freshly picked + chopped - parsley, cilantro, tarragon and chives
Salt to taste
Method:
1. Place the oil in a large stockpot and bring to 325 degrees over medium heat.
2. Cut the brussels sprouts into quarters.
3. Using a long-handled sieve, gently lower the brussels into the hot oil and fry for 4-5 minutes or until golden brown and tender.
4. Pull from the oil with the sieve - allow to drain and place into a large bowl.
5. Season to taste with kosher salt and enough citrus vinaigrette to coat.
6. Add in the sliced vegetables and chopped herbs. Toss and reseason with the vinaigrette and salt if needed.
CITRUS VINAIGRETTE
2 Cups - Grapeseed Oil
1 cup - citrus juice, equal parts orange, grapefruit, lime and lemon
2 Tbsp - dijon mustard
½ cup - champagne or white wine vinegar
½ cup - simple syrup
Salt & pepper to taste
Method:
Place the citrus juice, dijon mustard, champagne vinegar and simple syrup in a bowl.
Slowly whisk in the grapeseed oil to incorporate all ingredients.
Season and taste.
Adjust as necessary.
TRUFFLE POWDER
100 Grams - White Truffle Oil
100 Grams - Tapioca Maltodextrin
Salt to taste
Method:
Place the truffle oil in a large bowl.
Slowly whisk in the Tapioca Maltodextrin until incorporated
Season with salt.
Recipe
Fried Brussels Sprouds
- 20 Brussels Sprouts
- 1 qt vegetable or grapeseed oil for frying
1 each Beet, Carrot and Fennel Bulb - peeled and sliced thinly
¼ Cup freshly picked + chopped - parsley, cilantro, tarragon and chives
Salt to taste
Method:
1. Place the oil in a large stockpot and bring to 325 degrees over medium heat.
2. Cut the brussels sprouts into quarters.
3. Using a long-handled sieve, gently lower the brussels into the hot oil and fry for 4-5 minutes or until golden brown and tender.
4. Pull from the oil with the sieve - allow to drain and place into a large bowl.
5. Season to taste with kosher salt and enough citrus vinaigrette to coat.
6. Add in the sliced vegetables and chopped herbs. Toss and reseason with the vinaigrette and salt if needed.
CITRUS VINAIGRETTE
2 Cups - Grapeseed Oil
1 cup - citrus juice, equal parts orange, grapefruit, lime and lemon
2 Tbsp - dijon mustard
½ cup - champagne or white wine vinegar
½ cup - simple syrup
Salt & pepper to taste
Method:
Place the citrus juice, dijon mustard, champagne vinegar and simple syrup in a bowl.
Slowly whisk in the grapeseed oil to incorporate all ingredients.
Season and taste.
Adjust as necessary.
TRUFFLE POWDER
100 Grams - White Truffle Oil
100 Grams - Tapioca Maltodextrin
Salt to taste
Method:
Place the truffle oil in a large bowl.
Slowly whisk in the Tapioca Maltodextrin until incorporated
Season with salt.