Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Brussels sprouts
Confit
To serve
How it's done
Brussels sprouts
Mix the Brussels sprouts, oil and salt in a bowl, spread onto a baking tray lined with baking paper.
To roast
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove, allow to cool slightly.
Confit
Without adding any oil, gently fry the chorizo in a non-stick frying pan until crispy, remove. Place the shallots in the same pan, sauté for approx. 3 mins. Add the sugar, cook for approx. 3 mins. until caramelized. Add the balsamic, mix, reduce for approx. 2 mins., season. Return the chorizo to the pan, mix.
To serve
Insert a cocktail stick into each sprout. Top with the confit, garnish with the seeds and rosemary, serve.
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