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Braised Brussels and Squeak

Potatoes:

  • 2 ½ Pounds-Russet Potatoes-peeled, cubed into 1” pieces
  • 4 Tablespoons-Unsalted Butter-soften at room temperature
  • 2/3-3/4 Cup-Milk-room temperature
  • To Taste-Kosher Salt/Black Pepper
  • To Dust-Flour
  • ½-1 Cup-Canola Oil

Brussel Sprouts:

  • 4 Cups-Fresh Brussel Sprouts
  • 3 Tablespoons-Reserved Bacon Drippings
  • 2 Tablespoons-Canola Oil
  • To Taste-Chef Troy’s Back Rub-or kosher salt/black pepper
  • 2 Cups-Chicken Stock
  • 2 Tablespoons-Unsalted Butter

Potatoes:

  1. Place the potatoes in a stock pot and add hot water to cover the potatoes.
  2. Boil for 30 minutes or until a knife inserted into the potato slides off the knife easily.
  3. The potatoes should still hold their shape but will smash with a little pressure.
  4. Drain potatoes and add back to the pot to dry them out a bit.
  5. Add butter, milk, salt, pepper and begin mashing with a potato masher.
  6. Continue to mash until potatoes are smooth and creamy.
  7. Add little splashes of milk if needed until smooth.
  8. Cover and let cool.

Brussel Sprouts:

  1. Cut stem end off of sprouts and discard, peel off outer leaves and set aside.
  2. Cut sprouts in half, place in bowl and mix with bacon drippings.
  3. Season generously with Back Rub and mix to combine.
  4. Bring an oven safe pan to medium high heat.
  5. Add oil to pan and add sprouts, stir frequently and cook until slightly charred, about 5 minutes..
  6. Add butter, toss to melt and add chicken stock.
  7. Lower heat and cook tossing occasionally until tender about 30 minutes.
  8. Add reserve sprout leaves, toss to combine and continue to cook another 10 to 15 minutes.
  9. Remove lid, separate halved sprouts and leaves in separate bowls.
  10. Cover the halves sprouts with foil and keep warm.
  11. Rough chop leaves, add to potatoes and combine.
  12. Form into 8 patties and dust top and bottom in flour, shake off excess.
  13.  Heat about ½ cup of oil in a non stick pan, cook in batches until golden brown.
  14. To plate spoon halved sprouts on plate, top with cake, drizzle with any pan juices and serve.