Gastronomixs

BBQ Brussels sprouts purée

A delicious purée of Brussels sprouts prepared on the barbecue.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

BBQ Brussels sprouts purée

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Ingredients

500

g

Brussels sprouts

250

g

celeriac

75

g

butter

125

g

grassy olive oil

Preparation method

  • Bring the temperature of the barbecue or Big Green Egg to 180°C.
  • Clean the celeriac and cut into small pieces.
  • Grill the Brussels sprouts and celeriac until browned all over.
  • Place the vegetables in a sous-vide bag with the butter, pull vacuum, and cook sous-vide until cooked to perfection.
  • Finely blend all the contents of the vacuum bag in a blender together with the olive oil and season to taste.

Serving suggestions

  • As a component in a main course with game.
  • As part of an amuse-bouche with wintry flavours. 

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