From a brussels sprout and fontina cheese danish for breakfast in downtown LA, to mashed and baked in a pizza oven in Boston, or even flash fried with ‘fish caramel’ in Austin, the brussels sprout was the humble hipster on Warren Elwin’s recent trip back to the States.
Crumb
⅓ cup
Panko breadcrumbs
⅓ cup
Parmesan cheese
1
Lemon, zest of
Boil
400 g
Brussels sprouts, ends cut off and cut in half (Main)
For the crumb, mix panko breadcrumbs with parmesan and lemon zest.
Cut the ends from brussels sprouts and cut in half. Add to a saucepan and cover with cold water. Add cloves chopped garlic, salt and bay leaves. Bring to the boil and simmer until sprouts are very tender.
For the mash, drain the water from the pot, remove the bay, add extra virgin olive oil and mash well (using a traditional potato masher) until smooth. Season with lemon juice, freshly ground pepper, a little grated nutmeg, and parmesan.
Add mash to a baking dish (or individual dishes), top with crumb mix and bake until golden.
