If you don't want to have a Christmas dinner where everyone shouts
"OUT SMELLY SPROUT!" then you've come to the right
place. Here you can learn all about sprouts, how
to grow them and how to cook 'em!
Olive
oil is recommended when making this brussels sprouts recipe!
24
smallbrussels
sprouts
1 tablespoon extra-virginolive
oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice
Wash
thebrussels sproutswell.
Trim the stem ends and remove any raggy outer leaves. Cut in half
from stem to top and gently rub each half witholive
oil, keeping it intact (or if you are lazy just toss them in
a bowl with a glug ofolive
oil).
Heat 1 tablespoon ofolive
oilin your largest
skillet over medium heat. Don't overheat the skillet, or the
outsides of thebrussels
sproutswill cook
too quickly. Place thebrussels sproutsin
the pan flat side down (single-layer), sprinkle with a couple
pinches of salt, cover, and cook for roughly 5 minutes; the bottoms
of the sprouts should only show a hint of browning. Cut into or
taste one of the sprouts to gauge whether they're tender throughout.
If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat
sides are deep brown and caramelized. Use a metal spatula to toss
them once or twice to get some browning on the rounded side. Season
with more salt, a few grinds of pepper, and a dusting of grated
cheese.
1/2
poundBrussels
sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoonolive
oil
2 tablespoons pine nuts
TrimBrussels
sproutsand halve
lengthwise. Cut garlic into very thin slices. In a 10-inch heavy
skillet (preferably well-seasoned cast iron) melt 1 tablespoon
butter with oil over moderate heat and cook garlic, stirring, until
pale golden.
Transfer garlic with a slotted spoon to a small bowl. Reduce heat to
low and arrange sprouts in skillet, cut sides down, in one layer.
Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts,
without turning, until crisp-tender and undersides are golden brown,
about 15 minutes.
With tongs transfer sprouts to a plate, browned sides up. Add garlic
and remaining 1/2 tablespoon butter to skillet and cook over
moderate heat, stirring, until pine nuts are more evenly pale
golden, about 1 minute. Spoon mixture over sprouts and sprinkle with
freshly ground black pepper.
Balsamic
vinegar is great with brussels sprouts -- adds a nice zingy taste!
1
1/2 pound freshBrussels
Sprouts
2 tablespoonsolive
oil
2 cloves garlic, peeled and sliced
1 medium onion, peeled and thinly sliced
1/4 cup balsamic vinegar
2 tablespoons butter
Salt & freshly ground pepper to taste
Trim
off the stems and remove any limp leaves from theBrussels
Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes.
Drain and rinse under cold water to stop the cooking.
Heat a large frying pan and add theolive
oil(remember, hot
pan before the oil keeps food from sticking) garlic and onion. Saute
a few minutes until the onion just becomes tender. Add the blanced,
drainedBrussels
Sprouts. Saute a few minutes until they are cooked to your liking.
Add the vinegar and toss so that all the sprouts ae coated with the
vinegar. Add the butter and salt and pepper to taste and toss again.
--www.cdkitchen.com.
Simple
Recipe: Buttered Brussels Sprouts
This
is the traditional recipe for an easy brussels sprouts dish!
Saute
onion, garlic & ginger inolive
oilfor 10 minutes
or until onion is soft.
Add the chopped vegetables to the warmed milk and stir to combine.
Add vegetables and milk to onion, garlic and ginger.
Blend to puree.
Add crumbled blue cheese and dry sherry.
Season with nutmeg, salt and pepper to taste.
Re-heat until cheese melts and soup is hot.
Do not boil.
A
write-in recipe: Brussels Sprouts, Lima Beans and Garlic Puree
From
a reader, Ali Hakala -- garlic adds a nice earthy taste to the
brussels sprouts!
Submitted by lens visitor, Ali Hakala on November 1, 2009.
"Very flavorful dip for crackers or vegetables! Freezes
well."
1
lb.brussels sprouts
4-5 cloves garlic, chopped
2 cups cooked lima beans
1 1/2 cup milk (preferably raw, or usevegetablebroth
for vegan option)
2 Tbsp. Italian parsley, fresh
1 Tbsp. oil or butter (med. temp or higher oil if using)
salt & pepper to taste
1.
Prepare and blanchbrussels
sproutsfor 2
minutes, remove from water and toss into ice-cold water, drain.
2. Saute garlic andbrussels
sproutsin oil or
butter on medium or medium low. Don't burn oil. That's nasty. Season
with salt and pepper.
3. Whenbrussels
sproutsare cooked
through, add lima beans, then milk or broth. Simmer for 5 minutes.
Remove from heat and cool somewhat.
4. Blend thoroughly. Can also add a splash of lemon (better if using
broth.)
5. Spoon into serving bowl and garnish with chopped parsley.