Crisp Brussels sprouts with lentils
“We serve these at the restaurant and they’re a big hit.”
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Serves
10
Cooking Time
Prep time 20 mins, cook 40 mins
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150 gm
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small green lentils
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For deep-frying:
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vegetable oil
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2 kg
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Brussels sprouts, trimmed and halved
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1½ cups (loosely packed)
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mint
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| Vincotto dressing |
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200 ml
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extra-virgin olive oil
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100 ml
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vincotto
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2 tbsp
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hot English mustard
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1
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Combine lentils in a saucepan with enough cold water to cover generously, bring to the boil and cook until just tender (15-20 minutes), then drain and set aside.
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2
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For vincotto dressing, whisk ingredients in a bowl to combine, season to taste, set aside.
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3
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Preheat oil in a large deep-sided saucepan or deep-fryer to 180C. Deep-fry Brussels sprouts in batches, stirring occasionally, until crisp and dark golden (4-5 minutes), drain on absorbent paper and transfer to a large bowl.
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4
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Add lentils, mint and vincotto dressing, toss to coat and serve hot.
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This recipe is from the December 2010 issue of Australian Gourmet Traveller.
RECIPE Ben Milgate & Elvis Abrahanowicz, Porteno, Sydney
PHOTOGRAPHY William Meppem
STYLING Emma Knowles