Executive chef Tim Marrant and owner Gordon Roberts of The Pressed Penny Tavern in Kansas City recently released a brand-new menu for the Hemingway-inspired Westport bistro. While the menu now features comforting, but dialed up dishes – think pork medallions with spätzle, fried whole quail and lamb meatballs in a savory blueberry sauce – there’s one dish that’s stood its ground.
The fried Brussels sprouts with candied lemon, walnuts, honey and prosciutto bits are too popular to be replaced. “This is the dish we bring to all of our food events and tastings because it’s perfect,” says Marrant. “It’s a little bit of everything: sweet, salty and crunchy.”
Fried Brussels Sprouts with Candied Lemon, Walnuts, Honey and Prosciutto Bits
Recipe courtesy of Tim Marrant, executive chef, The Pressed Penny Tavern
Serves | 4 |
- 2 lemons
- ½ cup granulated sugar
Fried Brussels Sprouts
- 1 Tbsp finely chopped prosciutto
- 2 Tbsp olive oil
- ½ lb Brussels sprouts, trimmed and halved or quartered
- salt, to taste
- ¼ cup honey, divided
- candied lemon (recipe follows)
- 1 Tbsp finely chopped walnuts
| Preparation – Candied Lemon | With a sharp knife, carefully cut peel off lemons, making sure to leave as much of the white pith on whole lemons as you can. Dice the lemon peel. Place peel in a medium sauté pan over medium-high heat and cover with water. Bring to a boil, then lower heat and simmer, 6 minutes. Strain lemon and return to heat; cover with water again and add sugar. Simmer for another 6 minutes, or until the lemon peel starts to become translucent. Strain and allow to cool.
| Preparation – Fried Brussels Sprouts | Preheat oven to 325°F. Line a baking sheet with parchment paper and lay out prosciutto. Bake for 12 minutes, or until crispy. Meanwhile, heat oil in a cast-iron skillet over medium heat until it simmers. Add sprouts and cook undisturbed until the undersides turn golden brown, 5 to 7 minutes. Flip sprouts and cook for another 5 to 7 minutes. Season with salt to taste.
| To Serve | Drizzle a plate with 2 tablespoons honey. Pile seasoned sprouts on top and garnish with remaining honey, prosciutto, candied lemon and walnuts.