|400 g||Brussels sprouts|
|vegetable oil for frying|
Côte Du Rhone blanc
A white wine from this region of southern France has the smooth texture and nutty aromas to stand up to the earthy flavors of Brussels sprouts.
Peel and finely dice carrot and celery root. Remove parsley leaves from stems and cut into thin strips. Clean Brussels sprouts by slicing off base and removing any discolored leaves. Either slice very thinly at a right angle to the base or peel off leaves one by one.