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CHOUX DE BRUXELLES, PURÉE DE MAÏS AU BOURBON, BACON & ÉRABLE

BRUSSELS SPROUTS, PUBOURBON CORN, BACON & MAPLE

Entry or accompaniment

Level : Easy

Serving size : 2 persons

Ingredients:

-1 ½ cup brussels sprouts cut into 4

-2 tbsp of Mardi Gras spices

50ml olive oil

5 slices of bacon, coarsely chopped

-1 cup of frozen corn kernels

-2 tbsp butter

-1 oz of Bourbon

2 tbsp. milk

50 ml of maple syrup

Chopped parsley to serve

Preparation:

In a mixing bowl, combine the brussels sprouts, MARDI GRAS spices and olive oil.

In a large skillet over high heat, add brussels sprouts and bacon and cook until sprouts are toasted and bacon is crisp.

Dip the corn kernels in boiling salted water for about 5 minutes. Drain and blend in a food processor with butter, bourbon and milk until smooth and creamy.

Serve the brussels sprouts mixture over the mashed potatoes. Drizzle with maple syrup and sprinkle with parsley before serving.

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