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Brussels sprout on the stalk with beurre noisette and chestnut cream

Oven-roasted Brussels sprouts on the stalk with beurre noisette, chestnut cream, lardo, and vadouvan-macadamia.

Ingredients

1Brussels sprouts on stalk
beurre noisette

250gChicken stock
Salt
2Packs of cooked chestnuts
Pepper

Roasted macadamia
Vadouvan

lardo

Preparation

  1. Halve the stalk lengthwise.
  2. Drizzle the halved stalks with beurre noisette.
  3. Cook the stalks with the sprouts in the oven until the sprouts are nicely colored and al dente.

  1. Heat the chestnuts sous-vide in boiling water for 30 minutes.
  2. Open the packaging and put the chestnuts in the blender.
  3. While blending, add the chicken stock until a smooth, firm cream forms.
  4. Season with salt and pepper.
  5. Put the cream in a piping bag.

  1. Roughly chop the roasted macadamia nuts.
  2. Mix with vadouvan to taste.

  1. Slice the lardo thinly.
  2. Set the lardo aside so it can melt warmly over the sprouts.

  1. Place half a sprout stalk on a board.
  2. Drape thin slices of lardo over the warm sprouts.
  3. Pipe dots of chestnut cream between and over the sprouts.
  4. Finish with vadouvan-macadamia.