Is there another way to cook Brussels Sprouts?!
1/2 c. water
1 c. halved fresh Brussels sprouts
2 medium carrots, sliced
1 tsp. cornstarch
1/2 teaspoon sugar
1/4 tsp. salt, optional
1/8 tsp. ground nutmeg
1/3 c. orange juice
In a saucepan over medium heat, bring water to a boil. Add vegetables. Cover and simmer for 6-8 minutes or until almost tender; drain and return to pan. In a small bowl, combine cornstarch, sugar, salt if desired, nutmeg and orange juice; stir until smooth. Pour over the vegetables. Bring to a boil over medium heat; cook and stir for 2 minutes. Makes 4 servings.
BRUSSELS SPROUTS WITH MUSHROOMS
4 c. Brussels sprouts, trimmed and halved
1/2 lb. whole mushrooms
5 tbsp. butter
1/2 c. chopped fresh parsley
Salt and pepper to taste
Fresh lemon juice
Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside. Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.
BRUSSELS SPROUTS AU GRATIN
1 qt. Brussels sprouts
2 tbsp. Butter
1/2 c. Green onions, chopped
1 tbsp. Flour
2 slices Bacon
1-1/2 tsp. Garlic, chopped
1-1/2 tsp. Parsley, chopped
1 c. Water (Reserved from cooking Brussels sprouts)
1/2 tsp. Salt
1/8 tsp. Pepper
1/2 c. Cheddar cheese, grated
2-1/2 tbsp. Breadcrumbs
Preheat oven to 325 F. Make an “x” at the bottom of the Brussels sprouts. Cook sprouts until tender, making certain that the water covers the sprouts. Drain and reserve 1 c. of the hot liquid. In a small skillet, saute green onions in the butter for 3 minutes. Stir in flour and cook until flour is dissolved (about 3 minutes.) Add bacon, garlic and parsley. Cook 3 minutes more. Pour in reserved water. Season with salt and pepper. Bring to a boil, stirring constantly until thickened to the consistency of heavy cream. Remove bacon from the sauce and place the sprouts base down in a buttered casserole. Pour sauce over. Top with grated cheese, crumbled bacon and breadcrumbs. Bake 30 minutes or until top is browned.
Answers: GLAZED SPROUTS AND CARROTS
1/2 c. water
1 c. halved fresh Brussels sprouts
2 medium carrots, sliced
1 tsp. cornstarch
1/2 teaspoon sugar
1/4 tsp. salt, optional
1/8 tsp. ground nutmeg
1/3 c. orange juice
In a saucepan over medium heat, bring water to a boil. Add vegetables. Cover and simmer for 6-8 minutes or until almost tender; drain and return to pan. In a small bowl, combine cornstarch, sugar, salt if desired, nutmeg and orange juice; stir until smooth. Pour over the vegetables. Bring to a boil over medium heat; cook and stir for 2 minutes. Makes 4 servings.
BRUSSELS SPROUTS WITH MUSHROOMS
4 c. Brussels sprouts, trimmed and halved
1/2 lb. whole mushrooms
5 tbsp. butter
1/2 c. chopped fresh parsley
Salt and pepper to taste
Fresh lemon juice
Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside. Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.
BRUSSELS SPROUTS AU GRATIN
1 qt. Brussels sprouts
2 tbsp. Butter
1/2 c. Green onions, chopped
1 tbsp. Flour
2 slices Bacon
1-1/2 tsp. Garlic, chopped
1-1/2 tsp. Parsley, chopped
1 c. Water (Reserved from cooking Brussels sprouts)
1/2 tsp. Salt
1/8 tsp. Pepper
1/2 c. Cheddar cheese, grated
2-1/2 tbsp. Breadcrumbs
Preheat oven to 325 F. Make an “x” at the bottom of the Brussels sprouts. Cook sprouts until tender, making certain that the water covers the sprouts. Drain and reserve 1 c. of the hot liquid. In a small skillet, saute green onions in the butter for 3 minutes. Stir in flour and cook until flour is dissolved (about 3 minutes.) Add bacon, garlic and parsley. Cook 3 minutes more. Pour in reserved water. Season with salt and pepper. Bring to a boil, stirring constantly until thickened to the consistency of heavy cream. Remove bacon from the sauce and place the sprouts base down in a buttered casserole. Pour sauce over. Top with grated cheese, crumbled bacon and breadcrumbs. Bake 30 minutes or until top is browned.
As oppose to what ???
Steam them and add a wee nob of butter. ( i personally hate butter........... i just steam them and eat them as they are)
If you mean instead of boiling then try steaming them.
It's not the boiling of sprouts that spoils their taste. You really have to get them fresh. The best sprouts are those picked on the morning they are cooked and finished with butter and pepper.
Try steaming them, that way you don't loose the vitamins. Then chop up and fry up with some chopped bacon.
I love my Brussels sprouts boiled and smothered in butter. Steaming is OK too. I guess you could bake them.
Boil, ............bake, .................steam.
Try Brussels and water chestnut soup - it's delicious.
Your question isn't very clear. We don't know "which way" you cook them in order to give you an alternative.!
try roasting them in the oven with some butter, s&p, and butter
325 until they r good and tasty
Cut them in half. Saute in little olive oil and a pat of butter. Salt an pepper to taste. For additional flavor you can also add a bit of lean chopped bacon...yum!
not really, boil or steam, up 2 you. but you could change what they r cooked in, IE stock, wine , etc
u would have to google the recipe, but i once had a really good brussel sprout and bacon quiche.
I do like sprouts steamed but an alternative is ... par boil them and drain off the watter, add a nob of butter and some grated garlic and cook them gently for another 5 mins or so, I think you will love them like this ... IF you like garlic :-)
Brussel Sprouts do not taste bad because of how you cook them!!!
They taste bad because you over cook them!
Brussel sprouts can go from great to crap with a mere 30 seconds of over cooking.
Average size sprouts take around 3 minutes (boiling) or 5 minutes (steaming). No More!! Trust me
chopped and fried, mmmmm
I put them in a pyrex bowl and add a small amout of water, cover, and microwave about 7-9 minutes. Yummy. Add butter and/or lemon juice.
If you have a food processor, but the grating blade in and grate them. Then saute them with butter, but not too long, about three minutes.
Try this:
INGREDIENTS:
1/2 pound sliced bacon
1/4 cup butter
2/3 cup pine nuts
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
1/2 teaspoon seasoning salt
pepper to taste
DIRECTIONS:
1. Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble bacon and set aside.
2. In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.
for a lark one day, I tried broiling them on a scewer like shish kabab.. I brushed them with a mix of olive oil, crushed garlic and italian spice (or oregano) salt/pepper.. broiled them and kept turning them till they started browning somewhat.. they were delish just popped off and eaten..
Yeah but you have to go to Antwerp.
Try parboiling then then fry off with onions and what every seasoning u like, i mash mine with butter salt and pepper,"""""
hi there, here is a nice alternative to boiling or steaming, shred sprouts thinly sautee (fry in a little bit of butter) then add double cream, cook until really soft (about 5 mins) quick and delisious with meats or pasta, hope this helps xx
grilled brussel sprouts
INGREDIENTS:
2 pounds brussel sprouts
1/4 cup butter
1/2 teaspoon garlic salt
PREPARATION:
Trim and clean brussel sprouts. Mix butter and garlic salt together in a small bowl. Place brussel sprouts on the grill and cook until they start to soften. Brush with butter every few minutes.
Only way we do them is boiled then put cheese over them with some chives & salt pepper
Yes.
My mom always boiuled 'em, yuck!!
I steam until half cooked and then cut 'em in half and saute with garlic 'til browned in a cast iron skillet. Lovely!