Brussels Sprout Leaves, Chardonnay Brown Butter & Almonds Wrapped in Phyllo

WINE & FOOD SEMINAR: 13 DAYS OF CHRISTMAS 2015

Pairs with our Chardonnay Sandstone Reserve 2011 or Gamay Noir 2015

Category
Ingredients
 5 cups of raw brussels sprouts
 2 cups of cured chorizo sausage finely diced
 2 cups of raw almond slices
 2 cups of salted butter
 1 tbsp of olive oil
 ¼ tsp of salt
 ½ cup of Chardonnay
 1 Box of phyllo
Directions
1

Peel all the leaves from brussel sprouts and place in bowl

2

Brown ¼ cup of butter ( cook in frying pan 30 seconds until brown) set aside

3

In hot frying pan, suttee chorizo sausage with oil until browned, add Brussel sprout leaves, ¼ cup brown butter, and chardonnay and Sautee until leaves are soft.

4

Add almonds and salt and mix. Let cool

5

Melt remainder of butter and brush onto phyllo, place filling and fold into parcels and bake 350 for approx. 12 min or until they start to brown

Ingredients

 5 cups of raw brussels sprouts
 2 cups of cured chorizo sausage finely diced
 2 cups of raw almond slices
 2 cups of salted butter
 1 tbsp of olive oil
 ¼ tsp of salt
 ½ cup of Chardonnay
 1 Box of phyllo

Directions

1

Peel all the leaves from brussel sprouts and place in bowl

2

Brown ¼ cup of butter ( cook in frying pan 30 seconds until brown) set aside

3

In hot frying pan, suttee chorizo sausage with oil until browned, add Brussel sprout leaves, ¼ cup brown butter, and chardonnay and Sautee until leaves are soft.

4

Add almonds and salt and mix. Let cool

5

Melt remainder of butter and brush onto phyllo, place filling and fold into parcels and bake 350 for approx. 12 min or until they start to brown

Brussels Sprout Leaves, Chardonnay Brown Butter & Almonds Wrapped in Phyllo