Ingredients
- 6 large leaves from 1 head brussels tops
- 100 ml double cream
- 20 g parmesan, grated
- 1 duck egg
- 25 ml cabernet sauvignon vinegar, or other red wine vinegar
- 15 ml hazelnut oil
- 3 wonton wrappers
- 15 g shelled hazelnuts, toasted
- 50 g trompette mushrooms
Description
Tom Kerridge’s Deceptively Simple Vegetarian Dish Is Bound To Impress
UK TV
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