Colcannon-Stuffed Brussels Sprouts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Can be prepared in 45 minutes or less. Ingredients:
1/2 pound red potatoes |
6 brussels sprouts |
1 tablespoon unsalted butter |
1/2 teaspoon salt, or to taste |
freshly ground black pepper to taste |
3 bacon slices, cooked until crisp and crumbled |
Directions:
1. 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.
2. Preheat oven to 350°F.
3. 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.
4. 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.
5. 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.
6. 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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