Citrus beet puree, fried BBQ Brussels, crushed spiced candied walnuts, spiced roasted apples, vegan lusty monk aioli, mint
by willy_g369
Citrus beet puree, fried BBQ Brussels, crushed spiced candied walnuts, spiced roasted apples, vegan lusty monk aioli, mint
by willy_g369
4 Comments
I’m sure the flavor combo works just seems to be a little much. Push your purée through a strainer and it’ll be more smooth. Or better yet ditch it all together, make the aioli the base, ditch the mint, garnish with dehydrated apple crisp with the same spices
Hmmmmm, lusty monk?
Is it cosplaying as Pocahontas or
Ring mold for the purée, and it must be passed through either a chinois or a Tammy. If you want the aioli component, I would toss the Brussels in it once they’ve been fried and they’re still hot rather than the in even distribution of flavor this will yield. The mint isn’t doing anything for me. If you’re going to garnish, it needs to lend to the dish. Maybe some radish for color and texture, or maybe a pickled shallot ring.