Crisp Brussels sprouts with lentils from Australian Gourmet Traveller Magazine, December 2010: The Christmas Issue (page 151)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Char-grilled skirt steak and beef short ribs with salsa Criolla and chimichurri; Tomato-braised beans with ricotta and oregano

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on June 10, 2014

    I've had this at Porteneo and loved it so couldnt wait to make it at home. I wasnt able to deep fry so I tried roasting them at a high temp for about 40 minutes, while it isnt as great as the deep fried version its still pretty tasty. I'd make it this way again.

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