Blistered Brussels Recipe
flash fried, citrus yam puree, sweet potato laces
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Blistered Brussels
Citrus Yam Purée
Sweet Potato Laces
Method
Blistered Brussels
- 1
Prepare the Brussels Sprouts
Trim the stem ends of the Brussels sprouts and remove any loose outer leaves. Rinse them under cold water and pat them dry.
- 2
Blister the Brussels Sprouts
In a large skillet, heat olive oil over medium-high heat. Add the Brussels sprouts to the skillet, cut side down. Season with salt and black pepper. Cook for about 5-7 minutes, or until they are blistered and golden brown. Flip and cook for an additional 3-5 minutes until tender. Remove from heat and set aside.
Citrus Yam Purée
- 3
Cook the Yams
Peel and chop the yams into cubes. Place them in a pot of water and bring to a boil. Cook for about 15-20 minutes, or until tender. Drain and set aside.
- 4
Make the Purée
In a blender, combine the cooked yams, orange juice, coconut milk, cinnamon, and salt. Blend until smooth and creamy. Adjust seasoning if necessary and keep warm.
Sweet Potato Laces
- 5
Prepare the Sweet Potatoes
Using a mandoline or a sharp knife, slice the sweet potatoes into thin laces. Pat them dry with a paper towel.
- 6
Fry the Sweet Potato Laces
In a deep pan or fryer, heat vegetable oil to 350°F (175°C). Toss the sweet potato laces with cornstarch to coat evenly. Fry in batches for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt.