Recipe | Fried Brussel Sprouts, Parsnip and Sherry |G&G | Gourmand and Gourmet

Recipe | Fried Brussel Sprouts, Parsnip and Sherry

  • Food & Booze
  • Light/Easy

If you have a love/hate (mostly hate) relationship with brussel sprouts, this recipe may just rekindle your love.

One of Brisbane’s finest gourmet restaurants is ARIA, and head chef Ben Russell has graciously passed on one of Matt Moran’s highlight winter dishes. Try your hand at sprouting a fondness for gourmet cooking at home.

Serves 4 (as entree)

Ingredients

2 medium sized parsnip

800 gram brussel sprouts

250 ml sherry vinegar

80 gram sugar

100 ml olive oil

400 ml water

200 ml cream

50 gram butter (diced and chilled)

Garlic flowers

500 ml vegetable oil for frying

Method
  1. Wash and peel parsnip. From the tip of the parsnip cut 20-30 thin slices (approx. 2mm), season lightly with salt and allow to sit 10 mins – then pat dry with absorbent paper, and put remaining parsnip to the side.
  2. In a deep pan, heat the veg oil to 170 degrees. Fry chips until golden brown, then remove onto paper towel. Season, and then set aside. Leave oil on heat.
  3. Mix 200 ml of the sherry vinegar with sugar, bring to the boil and allow to simmer for 2-3 mins. It should begin to thicken ever so slightly. Remove from heat. Leave at room temp.
  4. Grate the remaining parsnip, place in small pot with a lid and cook over a low heat for 5 mins until wilted. Add water and continue cooking until water has completely evaporated. Add cream bring back to the boil, season with salt and pepper. Transfer to jug blender and puree until smooth adding the diced butter, set aside.
  5. Take 6-8 of the sprouts and slice as thinly as possible. Season dress with remaining 50ml of vinegar and the olive oil.
  6. Slice the remaining sprouts in half lengthways, then fry in batches. The outside leaves will go quite dark (don’t panic they are delicious), then dress generously with the sugar/vinegar reduction.
  7. To serve, spoon some of the raw shaved sprouts onto the middle of each plate, then the fried sprouts on top (around 5 half’s per serve), then a table spoon each of the parsnip puree, garnish with the fried parsnip chips and garlic flowers (optional).

You’ll be glad you fried this recipe.