John Myers
Ingredients for 1 servings:
- 160 g Brussels sprouts
- 30 g coarse-grained sea salt
- 1 tbsp tarragon, dried
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes
for soups, sauces, scrambled eggs, fried eggs, dressings, marinades, dips, etc…
Cut 160g of Brussels sprouts (after cleaning) into thin slices. Place parchment paper on a baking sheet, add the cabbage slices, and place them in the middle oven rack. Bake for 30 minutes at 100°C fan-assisted (with a wooden spoon in the door), then 30 minutes at 80°C. This yields approximately 30g of dried Brussels sprouts. After this drying time, leave them in the turned-off oven for another 2 hours. Grind with the sea salt in a coffee grinder, mix in 1 tablespoon of tarragon, and fill a twist-off jar (if you don’t like the tarragon, simply omit it). For soups, sauces, scrambled eggs, fried eggs, dressings, marinades, dips, etc.
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