Gastronomixs

Brussels sprouts ‘fondant’

The pommes fondant technique applied on Brussel sprouts.

Creation by Nik Tonglet, Benz Restaurant, Eindhoven, the Netherlands. 

Brussels sprouts ‘fondant’

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Ingredients

20

 

Brussels sprouts

60

g

butter

1

tbsp

coriander seeds, crushed

1

clove

garlic

1

sprig

thyme

 

 

sugar

 

 

salt

Preparation method

  • Wash the Brussels sprouts and cut them in half.
  • Spread the butter over the bottom of a pan.
  • Press the Brussels sprouts cut-side down in the butter.
  • Add the coriander seeds, garlic, thyme, and a pinch of sugar and salt.
  • Add enough water to cover the Brussels sprouts halfway.
  • Cover with a cartouche (circle of baking paper) and place on the stove on a low heat.
  • Once the Brussels sprouts are al dente, remove the cartouche and continue to cook on a medium heat until the Brussels sprouts and the butter are caramelised.

Serving suggestions

  • As part of a composition with game or poultry.
  • As a component in a composition with a Parmesan cheese crema catalana.

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