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Crisp Brussels sprouts with lentils

You'll need

150 gm small green lentils For deep-frying: vegetable oil 2 kg Brussels sprouts, trimmed and halved 1½ cups (loosely packed) mint   Vincotto dressing 200 ml extra-virgin olive oil 100 ml vincotto 2 tbsp hot English mustard


  • 01
  • 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.
  • 02
  • For vincotto dressing, whisk ingredients in a bowl to combine, season to taste, set aside.
  • 03
  • 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.
  • 04
  • Add lentils, mint and vincotto dressing, toss to coat and serve hot.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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