Brussels Sprouts Buerre Blanc, with Cumin and Yuzu Gastrrique
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Recipe Intro From thefeedfeed
This simple veggie dish, courtesy of Nick Lacasse, of Half Acre Beer Co. in Chicago, is the ultimate comforting side. Yuzu is Japanese citrus fruit that is availabe at most Asian grocers. If you cannot source it, you can substitute with a mixture of fresh orange and lime juice.
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Recipe Card
ingredients
- 2 cups yuzu juice
- 2 1/2 cups raw sugar
- 1 cup rice vinegar
- 1 star anise
- 1 oz. fresh grated ginger
- 2 medium shallots, finely minced
- 1 bottle dry white wine
- 1 teaspoon smoked paprika, plus more for garnish
- 1/4 teaspoon cayenne, plus more for garnish
- 1 1/4 pound unsalted butter, chilled and diced
- Oil, for cooking
- 5 pounds Brussels sprouts, trimmed and halved
- Kosher salt, to taste
- 1 tablespoon toasted cumin seed, minced
Method
Step 1
For the gastrique, simmer together the yuzu, sugar, rice vinegar, star anise and fresh ginger. Simmer and reduce to honey consistency.
Step 2
For the beurre blanc, gently sweat the shallots in a sauce pot, making sure not to caramelize, about 10 minutes on low. Add white wine and smoked paprika and cayenne, reduce down to 1 cup, about 45 minutes. Gradually whisk in 1 and 1/4 pound butter until butter sauce is slightly thinner than a typical hollandaise sauce, keep warm near the oven.
Step 3
Pre-heat a large heavy bottom skillet, liberally oil and sprinkle kosher salt into the bottom. Place sprouts, cut side down into the pan. Drop to medium heat, and caramelize low for 20 minutes, sprout should steam cook as cut side browns.
Step 4
Slice the Brussels sprouts finely or coarsely and season with toasted cumin.
Step 5
To serve: arrange Brussels sprouts on serving platter, ladle on the buerre blanc sauce, and drizzle yuzu gastrique. Pinch more smoked paprika and cayenne to garnish, serve hot and enjoy!