COLCANNON-STUFFED BRUSSELS SPROUTS
Categories Mixer Potato Appetizer Quick & Easy Bacon Brussels Sprout Simmer Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 24 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Peel potatoes. In a saucepan cover potatoes with cold water by 2 inches and simmer, covered, until very tender but not falling apart, about 20 minutes.
- Preheat oven to 350°F.
- While potatoes are cooking, trim Brussels sprouts. With a paring knife cut 4 firm cup-shaped leaves from stem end of each sprout and reserve. Quarter rest of each sprout and slice thin.
- With a slotted spoon transfer potatoes to a colander and drain, reserving cooking water in pan, and transfer potatoes to a bowl. Add butter, salt, and pepper and with an electric mixer beat mixture until smooth.
- Have ready a bowl of ice and cold water and bring reserved cooking water to boil. Gently stir in reserved sprout leaves and blanch 5 seconds. Working quickly, with a skimmer or slotted spoon transfer leaves to bowl of ice and cold water. Blanch shredded sprouts 30 seconds and drain in a sieve. Beat shredded sprouts into potato purée.
- Transfer leaves to paper towels to drain upside down. Transfer purée to a pastry bag fitted with a 1/2-inch plain tip and pipe into upturned leave cups. Arrange filled leaf cups in a buttered shallow baking dish. Hors d'oeuvres may be prepared 3 hours ahead and chilled, covered. Sprinkle tops of hors d'oeuvres with bacon and heat in middle of oven 3 minutes, or until heated through.
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Samrat Sk
[email protected]This recipe is a bit bland. I added some extra salt and pepper to taste.
Sabzada Zafar Iqbal
[email protected]I made this dish for a vegetarian friend, so I omitted the bacon. It was still very good.
EmmaLeigh McCracken
[email protected]I didn't have any bacon on hand, so I used pancetta instead. It worked out great!
Britt Ogle
[email protected]I had some trouble finding Brussels sprouts that were small enough, but I eventually found some that worked.
Joshua Iyiola
[email protected]This recipe is a bit time-consuming, but it's worth it.
Eunice mumba
[email protected]I'm not a fan of Brussels sprouts, but I loved this dish.
Jack Mind
[email protected]This dish is perfect for a holiday meal.
Lisa Rush
[email protected]A great way to get your kids to eat Brussels sprouts.
gracie watkins
[email protected]So easy to make and so delicious!
Jagdish Chy
[email protected]This recipe is a keeper! I'll definitely be making it again.
James Sumo
[email protected]I followed the recipe exactly and the dish turned out great! The Brussels sprouts were tender and flavorful, and the colcannon filling was delicious.
Md emran Mollik
[email protected]This dish was a bit more work than I expected, but it was worth it. The flavors were amazing and the Brussels sprouts were cooked perfectly.
kloe
[email protected]I'm not a huge fan of Brussels sprouts, but I really enjoyed this dish. The colcannon filling was so flavorful and the bacon added a nice touch of smokiness.
Bishal Lodh
[email protected]This recipe is a great way to use up leftover mashed potatoes. I had some leftover from Thanksgiving dinner and this was the perfect way to use them up.
James Craib
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it, and I got several requests for the recipe. The Brussels sprouts were perfectly cooked and the colcannon filling was delicious.
Mr Akram
[email protected]This recipe was a hit with my family! The flavors of the colcannon and Brussels sprouts were a perfect match, and the bacon added a nice touch of smokiness. The dish was also very easy to make, which is always a bonus.