Arbol de Coles de Bruselas (Fried Brussels Sprouts Tree with Romesco)

    Arbol de Coles de Bruselas (Fried Brussels Sprouts Tree with Romesco)
    Manzanilla Spanish Brasserie

    This dish was created by Manzanilla's Executive Chef Dani Garcia, alongside chef de cuisine Santiago Guerrero, when they discovered the Brussels sprouts stalks at the Union Square Greenmarket. Rather than frying or roasting Brussels sprouts off the stalk, as most people typically eat them, Chef Garcia decided to fry the entire stalk, and allow diners to slice each sprout off themselves. The dish also features several international influences – the  sprouts are seasoned with Japanese Togarashi and served with Spanish Mojo Verde sauce.

     

    Chef Dani Garcia is one of Spain’s most accomplished chefs, recognized as an innovative master of avant-garde cuisine, notably pioneering the use of liquid nitrogen. He is the Executive Chef of Calima in Marbella, which recently received its second Michelin star, and Manzanillla in New York City, a Spanish brasserie that features his unique interpretation of authentic Spanish cuisine. 

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    Ingredients
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    For the Mojo Verde
    1
    cup
    plus 2 tablespoons olive oil
    3/4
    cup
    cilantro leaves
    3/4
    cup
    diced green pepper
    1/2
    ripe avocado
    2
    tablespoons
    10 year aged sherry vinegar
    2
    tablespoons
    fresh lemon juice
    4
    cloves
    garlic
    1 1/2
    teaspoons
    kosher salt
    For the Brussels Sprout Tree
    1
    piece Brussels sprouts on the stalk
    *
    oil, for frying
    *
    Togarashi
    *
    kosher salt
    Directions
    Step 1
    To make the mojo verde place all the ingredients in a blender with 2 tablespoons water and puree until smooth. Don’t blend too long as the mixture will heat up and turn dark. Chill until ready to serve. Let stand at room temperature for a few minutes before serving.
    Step 2
    Trim the Brussels sprout stalk to fit the size of your pot and heat a pot of oil to 390F. Place the Brussels sprouts tree in the oil and cook for approximately 2 minutes depending on the size of the sprouts.
    Step 3
    Place on paper towels to drain and season with kosher salt and togarashi. Serve with mojo verde for dipping.
    Tip:
    A turkey fryer makes a great vessel for frying the stalks.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    4
    0
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    27 mins
    Prep Time: 
    25 mins
    Cook Time: 
    2 mins
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    The base number of servings for this recipe is 4
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