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Panzano’s Famous Fried Brussels Sprouts (with Cider Reduction and Rosemary Pistachios) Recipe

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This recipe for Panzano’s Famous Fried Brussels Sprouts (with Cider Reduction and Rosemary Pistachios) is from Maggie & Ian McClearn, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. shelled toasted pistachios
2 1/2 c. apple cider
1 sprig rosemary, stem removed, leaves finely chopped
1 pinch fleur de sel
Vegetable oil for frying
26 brussels sprouts, trimmed and cut in half
Salt and pepper
2 tart apples, such as Granny Smith, grated
Directions:
Directions:
In a small saute pan over high heat, boil cider until it is reduced to a thin syrup, about 5 minutes (you will have about 1/4 cup). Set aside to cool.
Toast pistachios in a pan. Remove from pan to cool, and chop coarsely (by hand or in a food processor). Combine the chopped pistachios with the rosemary leaves and fleur de sel. Set aside.
In a heavy pot or fryer, heat the oil to 350º. Fry the brussels sprout halves until the outside leaves begin to turn golden brown. Do not overfry, or they will turn mushy. Remove the sprouts from the oil and toss in a bowl with pistachio, rosemary sea salt and pepper.
Liberally drizzle with the reduced apple cider. Top each with one-fourth of the apples.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 mins.

 

 

 

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