Brussels sprouts with smoky aioli sauce

Category: Vegetable and fruit dishes
Brussels sprouts with smoky aioli sauce

Ingredients

FOR CABBAGE
Brussels sprouts 450 g
Wheat flour 2-3 st. l.
Vegetable oil deep-fried
Salt taste
FOR SAUCE
Mayonnaise 180 g
Garlic 1 clove
Liquid honey 1 tbsp. l.
Olive oil 1 tbsp. l.
1/3 lemon juice
Paprika 1 PC
Salt taste
Pepper taste
ADDITIONALLY
Smokehouse + sawdust
or
Liquid smoke

Cooking method

  • Sauce
  • 1. Smoke the bell peppers. I used a mini-smokehouse and plum sawdust for this. The pepper was smoked for 50 minutes. You can also bake the peppers in the oven with liquid smoke.
  • Brussels sprouts with smoky aioli sauce
  • Brussels sprouts with smoky aioli sauce
  • I also tried to smoke apples and garlic.
  • Brussels sprouts with smoky aioli sauce
  • 2. Cut the finished pepper, remove the seeds and grind in a blender, adding 0.5 tsp. vegetable oil.
  • Brussels sprouts with smoky aioli sauce Brussels sprouts with smoky aioli sauce
  • 3. Mix mayonnaise, paprika, lemon juice, olive oil, chopped garlic, honey, salt and pepper. It is better to adjust the ratio of the sauce ingredients to your taste. You can also make mayonnaise yourself by whisking the yolk with vegetable oil and vinegar. The sauce is ready.
  • Brussels sprouts with smoky aioli sauceBrussels sprouts with smoky aioli sauce
  • Cabbage
  • 1. Rinse the cabbage, dry it, cut it in half and season with salt.
  • Brussels sprouts with smoky aioli sauce Brussels sprouts with smoky aioli sauce
  • 2. Heat the oil. Dip the cabbage in flour and fry until golden brown over medium heat for 5 minutes.
  • Brussels sprouts with smoky aioli sauce
  • 3. Place cooked cabbage on a paper towel to remove excess oil.
  • Brussels sprouts with smoky aioli sauce
  • 4. SERVE IMMEDIATELY. The cooled cabbage stops crunching!
  • Brussels sprouts with smoky aioli sauce

The dish is designed for

3 servings

Time for preparing:

50 min smoking + 25 min

Cooking program:

smoking, stove

National cuisine

American

Note

Roasted Brussels sprouts are much tastier than boiled ones. The sauce is sweet and sour, with a subtle smoky note. I tried adding the sauce to a salad with seafood - it turned out quite tasty!
The recipe is taken from the site 🔗

MariS
Crispy cabbage is what I love. And with aioli sauce too!
I don't have a smokehouse, because you can cook cabbage in the oven. Thank you, Sashul.
Lucretia
This is the sauce! Just a gorgeous recipe! And just in time for the New Year! Surprise mine! Thank you so much!!!
Pulisyan
Quote: MariS

Crispy cabbage is what I love. And with aioli sauce too!
I don't have a smokehouse, because you can cook cabbage in the oven. Thank you, Sashul.
Thank you, Marishka, for your feedback! Only here the cabbage from the oven will not crunch, and the paprika can be baked!
Pulisyan
Quote: Lucretia

This is the sauce! Just a gorgeous recipe! And just in time for the New Year! Surprise mine! Thank you so much!!!
Lucretia, Thank you for your attention! The sauce is really good and can pair well with fish and seafood!
m0use
Eh, and I just put all the cabbage on the puree soup ... Now next time. Brussels is my favorite !! Thanks for the recipe.
Pulisyan
Quote: m0use

Eh, and I just put all the cabbage on the puree soup ... Now next time. Brussels is my favorite !! Thanks for the recipe.
Thank you, Ksyusha! And I love puree soup with broccoli! And what about Brussels? Probably need to eat right away? The cabbage is very tasty, it only picks up some kind of TOO cabbage spirit, as it cools down and stands a little
m0use
Yes, it’s better right away .. But I don’t have one, they’ll also clean up the saucepan with bread.
Scops owl
I love Brussels sprouts Looks very tasty
Pulisyan
Thank you, Larisochka! Yes, crispy cabbage is what you need!

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