Brussel sprouts, smoked celery, root purée, citrus chawanmushi, sunchoke, chimichurri, mushroom-sherry broth

Adapted by StarChefs.com
March 2019

INGREDIENTS:

Sunchoke Chimichurri:
Yield: 1 quart
28 grams finely chopped cilantro
16 grams finely chopped mint
32 grams finely chopped parsley
40 grams finely chopped chives
72 grams minced shallots
67 grams grapeseed oil
312 grams hot smoked and finely chopped sunchokes
40 grams red wine vinegar
10 grams salt
8 grams sugar
Celery Root Purée
Yield: 1 quart
740 grams ⅛-inch thick celery root slices
250 grams milk
40 grams cold smoked butter
salt
Citrus Chawanmushi
Yield: 4 servings
1 egg, beaten
100 grams dashi
2 grams plum vinegar
1 gram house yuzu kosho
Mushroom Jus
Yield: 4 servings
Extra virgin olive oil
1 pound mushrooms, thinly sliced
Filtered water
Oloroso sherry
Black Walnut Crumble
Yield: 2 cups
189 grams finely chopped hazelnuts
80 grams finely chopped black walnuts
47 grams lightly caramelized white chocolate
Zest of 1 orange
69 grams milk powder
27 grams brown butter, room temperature
2 grams salt
To Assemble and Serve
1 pound Brussels sprouts, stemmed, quartered, and blanched
100 grams butter, diced
16 grams white balsamic vinegar
salt

METHOD:

For the Sunchoke Chimichurri

In a bowl, combine all ingredients and set aside at room temperature at least 1 hour prior to service.

For the Celery Root Purée

n a vacuum bag, combine celery root and milk. Remove air and seal. In a steamer set to 90°C cook until root is tender. Drain, reserving milk. In a Vitamix blender, purée root, adding milk as needed. Fold in butter and season with salt. Keep warm. 

For the Citrus Chawanmushi

Into a bowl with the egg, slowly whisk in remaining ingredients. Pour mixture into a 6-ounce oven-safe ramekin and cover with plastic wrap. In a steamer set to 83°C, cook until just set, about 40 minutes. Set aside at room temperature.

For the Mushroom Jus

In a pan, heat oil and sauté mushrooms until lightly browned. Cover with filtered water. Simmer 20 minutes, strain, and finish with a few drops Sherry. Keep warm.

For the Black Walnut Crumble

In a small mixing, combine all ingredients.

To Assemble and Serve

Set aside 24 large Brussels sprouts leaves for garnish. Into each of 4 serving bowls, spread 35 grams Sunchoke Chimichurri. Cover with a thin layer of Celery Root Purée (13 grams per bowl) and top each layer with one-quarter of the Citrus Chawanmushi. In a large sauté pan, brown butter, sear Brussels sprouts, add vinegar, and season with salt. Arrange one-quarter of the Brussels sprouts in each bowl and sprinkle each with 7½ grams Black Walnut Crumble. Pour 25 grams Mushroom Jus around the sprouts. Garnish with Brussels sprout leaves