BRUSSELS SPROUTS
HACCP rules:
Prep Time:
Yield
1
Shelf Life
- 6 ozbrussels sproutswashedtrimmedhalvedNOTE*
- 3 ozRagu – Pancetta & Cipollini OnionrecipeBRUSSELS SPROUTS
- 1/2 tspkosher saltBRUSSELS SPROUTS
- 1 flozHoney – Hot (Wolf)recipeBRUSSELS SPROUTS
- 1/2 tspfresh chivesfinely chopped
- 1/4 ozparmigiano-reggianoshaved
- 0.6 ozfryer oiln/a
- 1
Place brussels sprouts into a 350°F fryer. Cook until crispy and caramelized around the edges, but still green, about 60-90 seconds. Adjust cook time appropriately, depending on the size of the brussels sprouts.
- 2
Ladle Ragu into a stainless-steel bowl. Using the back side of the ladle, spread the Ragu around the inside surface of the bowl.
- 3
Drain brussels sprouts well. Season with kosher salt.
- 4
Add sprouts to the Ragu. Drizzle Hot Honey over the sprouts. Gently toss together to thoroughly coat the sprouts with the sauce. Taste and adjust seasoning as needed.
- 5
Stack brussels sprouts mixture into the center of the bowl.
- 6
Garnish with chives and shaved parmigiano evenly distributed over the dish, as shown in the photo.
*Quarter large brussels sprouts
Description
1
Serving Size
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