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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jamie Watson
[email protected]Wow!
Hammad Akram
[email protected]These were amazing! I'll definitely be making these again and again.
Lokendar Yadav
[email protected]These were a bit too rich for my taste, but they were still good. I think I'll use less butter next time.
amanda thrill
[email protected]I thought these were just okay. The sprouts were a bit bland and the filling was a bit too salty.
Kwanda Nameko
[email protected]These were delicious! I used a different type of cheese (cheddar) and it turned out great. Will definitely be making these again.
Diego Figue
[email protected]These were a bit time-consuming to make, but they were worth it! The sprouts were perfectly cooked and the filling was creamy and flavorful. I'll definitely be making these again for special occasions.
Jadauris McGee
[email protected]The sprouts were a bit too crispy for my taste, but the filling was delicious.
Winston Marais
[email protected]These were really easy to make and they turned out great! I'll definitely be making these again.
Mequanent Worku Mitiku
[email protected]I'm not a huge fan of Brussels sprouts, but I thought I'd give this recipe a try. I was pleasantly surprised! The sprouts were crispy and the filling was creamy and flavorful. I'll definitely be making these again.
Nashoba Hostina
[email protected]These were amazing! I used a different type of sausage (Italian) and it turned out great. Will definitely be making these again.
Nia abbasi
[email protected]The sprouts were a bit overcooked, but the filling was still tasty.
Jek Killbee
[email protected]These Brussels sprouts were a bit too bland for my taste. I think I'll add some more seasoning next time.
Amna Maqbool
[email protected]I've made this recipe several times now and it's always a winner. The sprouts are always crispy and the filling is creamy and delicious. Highly recommend!
Cabinet Doctor
[email protected]These were SO easy to make and they turned out so flavorful! I'll definitely be making these again.
The Zodiac
[email protected]Not a fan of Brussels sprouts, but these were actually really good! The mashed potatoes and cheese helped to balance out the bitterness of the sprouts.
Paxton Larcher
[email protected]Just made these Brussels sprouts for dinner and they were a hit! My family loved the cheesy, creamy filling and the crispy outer layer. Will definitely be making them again soon.
Ipek Ismailova
[email protected]Wow, these Colcannon-Stuffed Brussels Sprouts were an absolute delight! The combination of flavors and textures was just perfect - creamy mashed potatoes, crispy Brussels sprouts, and savory sausage. Plus, they were surprisingly easy to make, which i