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Brussels Sprouts
Posted by Marnie
Brussels Sprouts July 18, 2020 12:18AM |
Registered: 16 years ago Posts: 2,936 |
I used to shudder at the thought of brussels sprouts after childhood memories of them being boiled to death.
A couple of times lately they have been included in the vegetable selection at restaurants and we found we both liked them.
Without adding a lot of other ingredients, how do you prefer to cook yours?
A couple of times lately they have been included in the vegetable selection at restaurants and we found we both liked them.
Without adding a lot of other ingredients, how do you prefer to cook yours?
Re: Brussels Sprouts July 18, 2020 01:04AM |
Registered: 6 years ago Posts: 283 |
In this house we have always loved them but I am enjoying cooking them in all sorts of more up to date ways. For instance last night a medley of green vegetables in my saute pan, Brussel's sprouts halved (they were big but tight) put cut side down in a splash of oil until they'd taken on a little colour, then a small cup of peas, and florets of broccoli, a generous knob of butter, Maldon salt and freshly ground pepper and a splash of hot water from the kettle to make them sizzle, and the lid put on for a few minutes, shaking them about until the water has evaporated. Very simple and very good.
I am best pleased when I happen upon really tight perfect baby sprouts. My grandfather tried to convince my elder sister to eat them by calling them fairy cabbages, she rolled her eyes, but I, four years younger, needed no further encouragement.
I am best pleased when I happen upon really tight perfect baby sprouts. My grandfather tried to convince my elder sister to eat them by calling them fairy cabbages, she rolled her eyes, but I, four years younger, needed no further encouragement.
Re: Brussels Sprouts July 18, 2020 04:42AM |
Registered: 12 years ago Posts: 3,428 |
We love sprouts so I tend not to do too much to them - I just halve, boil for a few minutes, drain, dress with butter or olive oil. Miso butter is a lovely dressing for them. Sometimes I brown left over sprouts in butter.
Tonight we have guests coming for dinner who dislike all veges except potatoes (they are always a worry to cook for) and I'm going to dress Brussels sprouts with crisp strips of bacon to see if I can seduce them into eating some.
Tonight we have guests coming for dinner who dislike all veges except potatoes (they are always a worry to cook for) and I'm going to dress Brussels sprouts with crisp strips of bacon to see if I can seduce them into eating some.
Re: Brussels Sprouts July 18, 2020 11:27PM |
Registered: 18 years ago Posts: 197 |
Re: Brussels Sprouts July 19, 2020 12:39AM |
Admin Registered: 18 years ago Posts: 7,844 |
Re: Brussels Sprouts July 19, 2020 03:23AM |
Registered: 17 years ago Posts: 3,660 |
I like them pretty much any way but particularly enjoy slicing them thinly, then cooking them in 1-2 tspns butter with lid on, on an element heat that will cause some caramelisation, and once the caramelisation's done I tend to turn the element off and let them rest for up to 15 minutes, because I prefer them soft. A dash of salt and pepper.
Re: Brussels Sprouts July 19, 2020 01:15PM |
Registered: 16 years ago Posts: 2,936 |
Re: Brussels Sprouts July 19, 2020 10:55PM |
Registered: 8 years ago Posts: 614 |
I cook mine in the microwave until al dente - that way they keep their lovely green colour (steaming would have the same effect).
I then make a mixture of finely chopped onion and bacon, and basil or dill and a grind of black pepper and cook in butter (either in the microwave or pan).
Pile mixture over cooked sprouts and reheat just before serving.
I was just thinking that I haven't seen any 'loose' sprouts this year in our supermarket - only the little pre-packaged ones. Has anyone else noticed that?
Regards,
Barbara Anne
I then make a mixture of finely chopped onion and bacon, and basil or dill and a grind of black pepper and cook in butter (either in the microwave or pan).
Pile mixture over cooked sprouts and reheat just before serving.
I was just thinking that I haven't seen any 'loose' sprouts this year in our supermarket - only the little pre-packaged ones. Has anyone else noticed that?
Regards,
Barbara Anne
Re: Brussels Sprouts July 19, 2020 11:56PM |
Admin Registered: 18 years ago Posts: 7,844 |
Barbara Anne, our local New World (Whitianga) has loose sprouts at $8.79kg as well as the packaged ones. I always buy the loose ones because no matter how much I love Brussells Sprouts, I cannot finish a bag of them before they are looking yellow with black spots and most unappetising. I buy 8 sprouts at a time and have either one meal of them done in a 'fancy' way, or two meals of 4 srouts each to accompany whatever else I'm having at that meal.
Re: Brussels Sprouts July 20, 2020 12:01AM |
Registered: 18 years ago Posts: 2,430 |
Re: Brussels Sprouts July 20, 2020 12:42AM |
Registered: 18 years ago Posts: 5,705 |
Re: Brussels Sprouts May 25, 2021 01:49AM |
Registered: 17 years ago Posts: 3,660 |
We made this last weekend and it was totally delicious. We're looking forward to having it again. We have lots of parsnips from our garden and Brussels sprouts are in the shops. [www.thecrepesofwrath.com]
Re: Brussels Sprouts May 25, 2021 05:00AM |
Registered: 18 years ago Posts: 5,705 |
Re: Brussels Sprouts May 25, 2021 05:16AM |
Registered: 18 years ago Posts: 2,430 |
Re: Brussels Sprouts May 25, 2021 11:47AM |
Admin Registered: 18 years ago Posts: 7,920 |
Sautéed with Bacon and Pinie nuts or walnuts instead. I only really like them when pan fried or possibly shaved raw into a slaw if they are young and tender.
Re: Brussels Sprouts May 26, 2021 12:46AM |
Admin Registered: 18 years ago Posts: 7,844 |
Re: Brussels Sprouts May 26, 2021 05:46AM |
Registered: 15 years ago Posts: 653 |
Re: Brussels Sprouts May 26, 2021 07:36AM |
Registered: 3 years ago Posts: 75 |
Re: Brussels Sprouts May 26, 2021 01:07PM |
Registered: 8 years ago Posts: 46 |
Re: Brussels Sprouts May 26, 2021 10:47PM |
Registered: 18 years ago Posts: 1,033 |
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