Grilled Brussels Sprouts with Pecan Praline and Sprout Top Seaweed Recipe - Great British Chefs
These grilled Brussels sprouts with pecan praline and sprout top seaweed from Ramael Scully make a brilliant vegan festive side dish. The sprout tops are finely shredded and then deep-fried until...
Ingredients
- 300g of roasted pecans
- 200g of olive oil
- 40g of almond meal
- 2g of garlic
- 5g of salt
- 3g of sugar
- 400g of chestnut mushrooms, cleaned and cut into quarters
- 300ml of dashi
- 60g of soy sauce
- 10g of mirin
- 500g of vegetable oil
- 300g of Brussels sprout tops, washed, dried and cut up into a chiffonade
- 1 tsp shiitake mushroom powder
- 1kg Brussels sprouts, cleaned, trimmed and cut into quarters
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