Choux de Bruxelles sur Purée de Maïs Bourbon Bacon & Érable
25 minutes • 2 servings


Enjoy our Brussels Sprouts on bourbon corn mash, bacon and maple, enhanced with our Cajun Mardi Gras spices. This combination of roasted cabbages and creamy mash combines bold flavors and sweet notes, with a crunch of bacon for a delicious finishing touch. A perfectly balanced and deliciously comforting dish.


  • 1 ½ cups brussel sprouts cut into 4
  • 2 tbsp. Cajun Mardi Gras spices
  • 50ml olive oil
  • 5 slices of bacon, roughly chopped
  • 1 cup frozen corn kernels
  • 2 tbsp. tablespoon of butter
  • 1 oz Bourbon
  • 2 tbsp. tablespoon of milk
  • 50 ml maple syrup
  • Chopped parsley to serve


  1. In a mixing bowl, mix the Brussels sprouts, MARDI GRAS spices and olive oil well.
  2. In a large skillet over high heat, add the Brussels sprouts and bacon and cook until the Brussels sprouts are nicely toasted and the bacon is crisp.
  3. Immerse the corn kernels in boiling salted water for about 5 minutes. Drain and blend in a blender with the butter, bourbon and milk until smooth and creamy.
  4. Serve the Brussels sprout mixture over the mash. Drizzle with maple syrup and sprinkle with parsley before serving.

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