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Guts Posted March 26, 2005 06:32 AM
Stuffed Brussels Sprouts
· 1 pound small potatoes
· 12 brussel sprouts
· 2 tablespoons unsalted butter
· 1 teaspoon salt, or to taste
· Freshly ground black pepper to taste
· 6 bacon slices, cooked crisp and crumbled
Peel potatoes, put in saucepan with cold water to cover and simmer covered until tender, about 20 minutes.
Preheat oven to 350 degrees.
While potatoes are cooking, trim brussel sprouts. With a small knife, remove four firm, cup-shaped leaves from outside of each sprout and reserve. Quarter rest of each sprout and slice very thin.
Drain potatoes with slotted spoon and put in bowl, reserve cooking water. Add butter, salt and pepper to potatoes and beat with mixer until smooth.
Bring reserved cooking water back to a boil, gently stir in reserved sprout leaves and blanch 5 seconds, transfer cooked leaves quickly to bowl of ice water to refresh. Blanch the remaining shredded leaves about 30 seconds and drain. Add to potato mixture.
Transfer cooked leaves to paper towels to drain upside down. Transfer puree to a pasty bag fitted with 1/2-inch tip and pipe the puree into upturned leaf cups.
Arrange filled leaf cups in buttered shallow baking dish. (Can be made up to 3 hours ahead and chilled, covered.) Sprinkle tops with bacon and heat in middle of oven for 3 minutes or until heated through.
Stuffed Brussels Sprouts
· 1 pound small potatoes
· 12 brussel sprouts
· 2 tablespoons unsalted butter
· 1 teaspoon salt, or to taste
· Freshly ground black pepper to taste
· 6 bacon slices, cooked crisp and crumbled
Peel potatoes, put in saucepan with cold water to cover and simmer covered until tender, about 20 minutes.
Preheat oven to 350 degrees.
While potatoes are cooking, trim brussel sprouts. With a small knife, remove four firm, cup-shaped leaves from outside of each sprout and reserve. Quarter rest of each sprout and slice very thin.
Drain potatoes with slotted spoon and put in bowl, reserve cooking water. Add butter, salt and pepper to potatoes and beat with mixer until smooth.
Bring reserved cooking water back to a boil, gently stir in reserved sprout leaves and blanch 5 seconds, transfer cooked leaves quickly to bowl of ice water to refresh. Blanch the remaining shredded leaves about 30 seconds and drain. Add to potato mixture.
Transfer cooked leaves to paper towels to drain upside down. Transfer puree to a pasty bag fitted with 1/2-inch tip and pipe the puree into upturned leaf cups.
Arrange filled leaf cups in buttered shallow baking dish. (Can be made up to 3 hours ahead and chilled, covered.) Sprinkle tops with bacon and heat in middle of oven for 3 minutes or until heated through.