Clean and half the sprouts and set aside. Soften the butter and whisk in the miso paste until completely combined. Transfer the sprouts, bay leaves and half of the miso butter to a large vacuum bag and seal
16 Brussels sprouts
50g of unsalted butter
20g of miso paste
2 bay leaves
3
Cook the sprouts in the waterbath for 45 minutes. Add the sprout tops to another large bag with the remaining miso butter, seal and cook at the same temperature for 20 minutes
1kg sprout tops, hard stalks removed
4
To serve, place the sprouts and sprout tops on a large serving dish and drizzle with the cooking juices from the bags. Garnish with chopped cashews and tarragon