Serves: 6
Who knew Brussels sprouts could taste this good! The maple syrup adds a whole new element of flavour to these well known veggies.
Ingredients
For the crispy onion and bacon
- 7 oz. (200 g) bacon, in one piece
- 2 white onions
For the brussels sprouts
- 36 Brussels sprouts
- 2½ tsp (10 g) coarse sea salt
- 1 stick plus 2 tbsp (5 oz./150 g) lightly salted butter
- 1 cup (250 ml) maple syrup
To serve
- A few flat-leaf parsley sprigs
- 3 tbsp (50 ml) olive oil
- Fleur de sel
- Freshly ground pepper
Directions
For the crispy onion and bacon
1Place the bacon and onions in the freezer for 20–30 minutes so they are easier to slice.
2Preheat the oven to 300°F (150°C/Gas mark 2) and line a baking sheet with parchment paper.
3Remove the bacon and onions from the freezer and peel the onions.
4Using the slicer, cut the bacon and onions into paper thin slices, about 1/16 in. (1–2 mm) thick.
5Spread them on the baking sheet, cover with another sheet of parchment paper, and dry out in the oven until browned and crisp. This will take about 20 minutes, but check regularly.
For the brussels sprouts
1Wash the Brussels sprouts and carefully remove the outer leaves, reserving them for decoration.
2In a saucepan of boiling salted water, cook the sprouts à l’anglaise, ensuring that they retain their crunch. Drain, reserving the cooking liquid to blanch the leaves for decoration, if wished.
3Refresh the sprouts under cold water. Blanch the leaves reserved for decoration.
4Slice the sprouts in half lengthwise. In a large skillet, melt the butter and cook until it turns a golden brown. Add the halved sprouts, flat side down, and fry until browned.
5Deglaze with the maple syrup, spooning the pan juices regularly over the sprouts.
To serve
1Season the Brussels sprouts with salt and pepper and arrange them on serving plates.
2Scatter the browned bacon, onion, and parsley sprigs over them.
3Finally, if using, brush the reserved outer leaves of the sprouts with the olive oil to give them a glossy finish and use to decorate the dish.
Extracted from Vegetables: Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts (Flammarion, 2020)
