My favorite way to cook either fresh or frozen Brussels sprouts is to make
an 'x' on th5 to 10 minutes.
I then pour off any remaining water, add butter and a little sugar to the
sprouts that are still in the hot saucepan, and stir them around. A little
salt & pepper to tase and that's it.
HTH e stem side of the sprout with a sharp knife, just about a quarter of an
inch unless the sprout is really big.
Then I put a very small amount of water in a saucepan with a tight fitting
cover, add the sprouts and simmer, covered, until they are tender, anywhere
from
----- Original Message -----
From: "Penny Reeder" <[email protected]>
To: <[email protected]>
Sent: Monday, December 14, 2009 6:09 PM
Subject: [CnD] Brussels Sprouts
Dear All,
Who has a good recipe for brussels sprouts?
Yesterday, at Trader Joe's, I bought this whole stalk of brussels
sprouts. It looked so other-worldly and cool, I couldn't resist!
Then, today, I spent about an hour with Google, researching how to
cook brussels sprouts. (Always before, I bought brussels sprouts
already disconnected from the stalk they grew on, and I had soaked
them in salted water for 10 minutes, rinsed and drained, and then
dropped them into boiling salted water for a few minutes, ala James
Beard's directions in one of his early books.)
I had thought that I might find a recipe for roasting them while
still on the stalk, but none of the recipes I looked at recommended
this method (even though a kid at TJ's tole me he had roasted the
whole stalk and the sprouts were delicious!)
The consensus among all of the Google-located experts was that
roasting them is the way to go! So, I did that. I followed the
majority of the roasting instructions and cut the sprouts off the
stalk and then rolled them in olive oil, sprinkled liberally with
salt and pepper, and roasted at a high temperature (450). The
resulting sprouts were *very unattractive! They turned into crispy
little brown-to-black balls. If you peeled off the crispy outer
shell, the interior was really pretty tasty, but it was among the
most unattractive dishes I have ever tried serving my family!
So, other than cooking them briefly in boiling salted water and then
dolloping butter on top of the drained sprouts, does anyone have a
really good recipe for preparing fresh brussels sprouts? I still
have half the stalk with quite a few brussels sprouts clinging to it
in my refrigerator.
Penny
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