Something similar to this was tasted at the Phoenix Cooks festival. The recipe blew my socks off. THIS recipe was conceptualized by Grandpa.
INGREDIENTS
- Eight Brussels Sprouts
- 1 QT water
- 3 TBL sugar
- 3 TBL salt
- 1 TBL EVOO
- 1 TBL Rice vinegar
GARNISH
- Diced bell pepper
- Crumbled bacon
- Dried fruit pieces – Cranberries
- Carrots- julienne strips
- Pine nuts
- Diced tomatoes
- Bleu cheese
- Toasted pecans
DRESSING
- 1/4 C maple syrup
- 1/2 tsp mustard
- 2 TBL EVOO
- 2 TBL apple cider vinegar
- salt and pepper
STEP BY STEP
- Prepare a bowl of ice water
- “Peel” leaves from sprouts discarding the core
- Bring water, salt and sugar up to a boil.
This will blanch the vegetables and make them a more vibrant green. - Plunge sprouts into the water for 30 seconds
- Drain well
- Mix with garnish mixture above
- Toss in Oil and Vinegar or listed dressing
- Serve cold
