KABOCHA BROWN BUTTER ALMONDINE
Recipe by Executive Chef Robert Paik.
Photography by Ben Decastro.
Appetizer, Salad, Side Dish
Chef Robert Paik
Apple Cider Vinegar
Remove seeds and membrane and rub kabocha with oil; sprinkle generously with salt.
Wrap in foil and roast at 350° for 45 minutes on a baking sheet.
Allow to cool to room temperature wrapped in foil.
Dice the kabocha into half-inch cubes and reserve for use later.
Prepare Brussel Sprouts.
Bring duck fat to smoking in a pan, drop in Brussels sprout leaves and allow to sit.
Toss gently and allow to caramelize and color evenly.
Salt to season and drain on a paper towel.
Melt butter evenly, then allow to begin browning.
Add almonds and allow to begin to color.
Add kabocha and sauté in brown butter and almonds.
Season and sauté until kabocha is heated through.
Plate and Serve.
Garnish almondine and kabocha with duck fat-caramelized Brussels sprout leaves.
Serve and enjoy!
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