Description
The best thing you can do with Brussels sprouts. Fantastic finger food for any occasion.
Ingredients
- 18 ounces, weight Brussels Sprouts
- Salt
- 1 clove Garlic
- 1 Tablespoon Olive Oil
- 3 ounces, weight Cream Cheese
- 2 Tablespoons Light Miso Paste
- 2 teaspoons Lime Juice
- 1 Tablespoon Dried Chives (or 3 Tablespoons Freshly Chopped Chives)
- 1 Tablespoon Soy Sauce
- Black Pepper
- 2 ounces, weight Grated Parmesan (or Any Other Hard Cheese For Vegetarians)
- FOR THE DIP:
- 5 ounces, weight Roasted Peanuts (or Peanut Butter)
- 2 Tablespoons Light Miso Paste
- 1 Tablespoon Lime Juice
- 1 teaspoon Soy Sauce
- 1 teaspoon Chili Oil (or A Pinch Of Chili Flakes And 1 Teaspoon Olive Oil)
- 1 clove Garlic
- 1 piece (1cm Or 1/2 Inch Size) Ginger Root (about 2 Teaspoons)
- ¼ cups Water
- Cilantro Leaves, For Garnish (optional)
Preparation
Blanch Brussels sprouts in a pot with boiling salted water for 3 minutes. Drain and let cool.
Cut Brussels sprouts in half. Using a fruit baller or a teaspoon, scoop out the inside of each half. Put the empty shells on a baking tray. Chop the scooped-out Brussels sprout flesh and garlic with a knife or use a chopper.
Heat olive oil over medium-high heat. Add garlic and chopped Brussels sprouts. Cook for about 5 minutes or until golden, stirring occasionally.
Preheat oven to 180ºC or 360ºF. In a bowl, combine cream cheese, light miso paste, lime juice, chives, soy sauce and a bit of black pepper. Add garlic with Brussels sprouts once they are ready.
Fill every half with stuffing using a teaspoon. Sprinkle with grated Parmesan and bake for 20 minutes or until golden.
For the peanut miso dip:
Combine peanuts (or peanut butter), light miso paste, lime juice, soy sauce, chili oil, garlic, ginger and a bit of black pepper. Blend with an immersion or standing blender. Gradually add water until you like the consistency.
Garnish with cilantro leaves (optional) and serve stuffed Brussels sprouts with peanut miso dip. Enjoy!
