Sprouts by Ron Blaauw
The sprouts are even more tastier with Ron Blaauw's recipe.
Ingredients
Croutons
- 4 slices of bread (farmhouse-style brown bread or sourdough)
- 1 dl olive oil
- 1 tsp garlic
- Sea salt
Sprouts
- 200 g fresh Brussels sprouts (washed)
- 100 gr thinly sliced bacon
- Cocktail sticks
Cheese cream
- 150 gr Messeklever (soft cheese from the North of Holland)
- 50 gr crème fraîche
- Black pepper
Supplies
- Mixing bowls
- WWOO Cutting board
- Knifes
- Kitchen pliers
- Cookware
- Microplane grater
- Spoons
- Whisk
How to prepare
- Preheat the WWOO Braaimaster, indirectly, to 180 °C.
- Cut and wash the vegetables.
- Boil the Brussels sprouts in boiling water for about 6 minutes. Rinse immediately in cold water to preserve the taste and color.
- Roll the cooled Brussels sprouts in the bacon and use a cocktail stick to hold the two together.
- Beat the Messeklever and add the pepper and crème fraîche.
- Put the cheese cream, if necessary, in a disposable piping bag.
How to serve
- Roast the Brussels sprouts on the BBQ for about 3 minutes until they are golden-brown and hot.
- Toast the bread over an open fire until it’s golden-brown.
- Grate ½ clove of garlic over the toasted bread, baste it with the olive oil and sprinkle some sea salt on top.
- Spoon a good dollop of cheese cream on the bread.
- Place the BBQ Brussels sprouts on top, but remove the skewer.
- Delicious when served before or with a drink.
