Culinary Arts
1 min read

Culinary Arts: Pan-fried brussels sprouts with spicy aioli

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Vegan food was the fastest growing culinary trend of 2018  as the world is embracing compassionate eating - for animals, human health, and the environment.

Our chefs have put together some delicious vegan recipes that we will reveal throughout the coming months. Enjoy them!

The recipe

10 people 124 kcal per person



500 g Brussels sprouts
30 ml olive oil
sea salt

250 g plain hummus
10 g harissa
1 lemon (juice + zest)
10 g smoked pepper powder
15 g agave molasses
10 ml Jerez vinegar
15 g coriander
garlic powder



1. Remove the first layer of leaves of the Brussels sprouts, then cut in half.

2. Toss the sprouts in a large bowl and season with olive oil, salt and cumin.

3. Heat a pan and put the sprouts face down in the pan and cover with a lid.

4. Once the sprouts start to become a nice brown color, stir until cooked.

5. For the Aioli, mix all the ingredients together and season to taste.

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Our Chefs

Anne Currat

Half Swiss, half Italian, Anne was trained by some of the best pastry chefs in Switzerland. Anne has traveled the world to share her passion and further her expertise in the art of pastry. Before joining EHL she has worked as head pastry chef in a renowned restaurant in Milan, and owned her own pastry shop in Switzerland.

Ehrhard Busch

Ehrhard Busch grew up in the family restaurant and has been passionate about cooking from a young age. After his studies and some years in catering, he decided to go perfect his French in Paris, where he joined Régis Douysset’s squad in ‘L’escarbille’. He then left for London to toin the famous “Atelier” of Joël Robuchon. His travels and his experiences have made him evolve in his vision of the profession, leading him to become a vegetarian. He has been living and working in Switzerland for the past six years and today he shares this vision at EHL and has created the Green Corner, a concept restaurant that offers a daily seasonal and vegan menu.

Written by
Ehrhard Busch
Written by
Ehrhard Busch

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