Brussel Sprout Recipes?!
Just looking for some good recipes brussel sprout recipes and if anyone would like to share them!?Www@FoodAQ@Com
Answers:
Brussels sprouts with chestnuts, pancetta and parsley
Ingredients
1kg/2?lb Brussels sprouts
1 tbsp vegetable oil
250g/9oz pancetta, rind removed and cut into 1cm/?in cubes
2 tbsp butter
250g vacuum-packed chestnuts
60ml/2fl oz marsala
1 large handful fresh parsley, chopped
freshly ground black pepper
Method
1!. Slice the bottoms off each of the Brussels sprouts, cutting a cross onto the base of them as you go!.
2!. Place the Brussels sprouts into a large saucepan of salted boiling water!. Cook the Brussels sprouts for five minutes, or until they are tender but still retain a bit of bite!.
3!. Remove the pan from the heat and drain the excess water from the Brussels sprouts!.
4!. Heat the oil in a large clean saucepan!. Add the pancetta cubes to the pan and cook until they are crisp and golden-brown in colour, but not cooked to the point of having dried out!.
5!. Add the butter and the chestnuts to the pancetta saucepan and with a wooden spoon or spatula, press down on them to break them up into pieces!. Once the chestnuts have been warmed through, turn the heat up and add the marsala to the pan!. Cook until the mixture has reduced and thickened slightly!.
6!. Add the sprouts and half the parsley to the saucepan and mix well!. Season the Brussels sprouts with freshly ground black pepper!.
7!. To serve, place the Brussels sprouts onto a warmed serving plate and sprinkle the remaining chopped parsley over the top!.Www@FoodAQ@Com
Ingredients
1kg/2?lb Brussels sprouts
1 tbsp vegetable oil
250g/9oz pancetta, rind removed and cut into 1cm/?in cubes
2 tbsp butter
250g vacuum-packed chestnuts
60ml/2fl oz marsala
1 large handful fresh parsley, chopped
freshly ground black pepper
Method
1!. Slice the bottoms off each of the Brussels sprouts, cutting a cross onto the base of them as you go!.
2!. Place the Brussels sprouts into a large saucepan of salted boiling water!. Cook the Brussels sprouts for five minutes, or until they are tender but still retain a bit of bite!.
3!. Remove the pan from the heat and drain the excess water from the Brussels sprouts!.
4!. Heat the oil in a large clean saucepan!. Add the pancetta cubes to the pan and cook until they are crisp and golden-brown in colour, but not cooked to the point of having dried out!.
5!. Add the butter and the chestnuts to the pancetta saucepan and with a wooden spoon or spatula, press down on them to break them up into pieces!. Once the chestnuts have been warmed through, turn the heat up and add the marsala to the pan!. Cook until the mixture has reduced and thickened slightly!.
6!. Add the sprouts and half the parsley to the saucepan and mix well!. Season the Brussels sprouts with freshly ground black pepper!.
7!. To serve, place the Brussels sprouts onto a warmed serving plate and sprinkle the remaining chopped parsley over the top!.Www@FoodAQ@Com
i just toss them in olive oil, salt, pepper, and a few whole cloves of garlic (slightly crushed) and roast them in the oven (375-400) until they start to brown (10-15 min)!.Www@FoodAQ@Com
ya the best way to cook them is once you throw them away and make it to the dump they will cook in the sun lolWww@FoodAQ@Com
Love 'em--Steam them!. Make a roux with your meat of the day!. Chopped onions, garlic, make cream sauce, pour over sprouts and potatoes--Enjoy!!Www@FoodAQ@Com
good roasted like the first poster said, or fry two pieces of bacon and saute the sprouts cut in half in the bacon grease with a little diced onion, salt and pepper probably takes 7 or 8 minutes till tender!. you can crumble the bacon and add it back at the end!.Www@FoodAQ@Com
Brussel Sprouts with Bacon
1 pound brussel sprouts steamed
4 slices of bacon
1 shallot chopped
Fry bacon until crisp drain on paper towels and set aside!. Reserve a tablespoon of bacon drippings!. Heat pan with reserved drippings and saute shallots for 2 -3 minutes, add steamed brussel sprouts cook and addtional minute!. Serve with bacon crumbled on top!.Www@FoodAQ@Com
1 pound brussel sprouts steamed
4 slices of bacon
1 shallot chopped
Fry bacon until crisp drain on paper towels and set aside!. Reserve a tablespoon of bacon drippings!. Heat pan with reserved drippings and saute shallots for 2 -3 minutes, add steamed brussel sprouts cook and addtional minute!. Serve with bacon crumbled on top!.Www@FoodAQ@Com
Boil them in chicken stock!.Www@FoodAQ@Com
1/ STIR-FRIED BRUSSELS SPROUTS WITH CHINESE MUSHROOMS
8 large dried Chinese black mushrooms (or whatever sort you can get)
3/4 lb sprouts, trimmed & washed
4 tbs groundnut oil
1 tsp finely chopped garlic
3 tbs shaosing wine, dry sherry or white wine vinegar
1/2 tsp salt
3/4 tsp sugar
Soak mushrooms in 4 fl oz water for one hour!. Retaining the liquid, remove the mushrooms, discard tough stalks and chop mushrooms into pieces!.
Cut the sprouts into 2 (or 4 if large)!.
Heat the oil in a wok or pan over medium-high heat!. When hot, put in the chopped garlic!. Stir for a few seconds until the garlic becomes light brown!. Quickly add the sprouts and mushrooms, stir -fry for about 20 seconds!. Add wine, salt, sugar, and stir for another 20 seconds!. Add 3 tbs of the mushroom water and cover the pan immediately!. Simmer on low for 5 minutes or until the sprouts are just cooked!.
Enjoy!.
2/ When cooking whole sprouts as a normal vegetable, you can add a few chestnuts!. Good at Christmas!.
3/ CURRIED SPROUTS
Chotee Gobi
1!.5 lbs Brussels sprouts
4 oz ghee or cooking oil
1 large onion
4 cloves garlic
1 tsp ground turmeric
1!.5 tsp chilli powder
1 x 2-inch stick of cinnamon
2 tsp poppy seeds
2 tsp ground cumin
1 tsp sesame seeds
3 tsp ground coriander
1/2 pint natural yoghurt
2 lemons - juice of
2 tsp salt
2 tsp ground black pepper
2 tbs honey
2 tbs chopped coriander leaves
Aluminium foil
Wash & trim sprouts!. Arrange stalk-down in the bottom of a big baking dish!.
Heat the ghee or oil in a large frying pan!. Peel & thinly slice the onion & garlic!. Fry until soft, then add the turmeric, chilli powder, poppy seeds, cinnamon, ground cumin and sesame!. Fry gently for 2-3 minutes then stir in the ground coriander!.
Transfer to liquidiser!. Add the salt, pepper, lemon juice and yoghurt!. Blend, then add the honey and blend again for two minutes!. Pour this mixture over the sprouts!.
Cover dish loosely with foil and bake in a pre-heated oven at 200C/400F for 15 minutes!. Remove the foil, spoon some of the sauce back over the sprouts and put them back into the oven until cooked!.
Sprinkle with chopped coriander leaves then serve!.Www@FoodAQ@Com
8 large dried Chinese black mushrooms (or whatever sort you can get)
3/4 lb sprouts, trimmed & washed
4 tbs groundnut oil
1 tsp finely chopped garlic
3 tbs shaosing wine, dry sherry or white wine vinegar
1/2 tsp salt
3/4 tsp sugar
Soak mushrooms in 4 fl oz water for one hour!. Retaining the liquid, remove the mushrooms, discard tough stalks and chop mushrooms into pieces!.
Cut the sprouts into 2 (or 4 if large)!.
Heat the oil in a wok or pan over medium-high heat!. When hot, put in the chopped garlic!. Stir for a few seconds until the garlic becomes light brown!. Quickly add the sprouts and mushrooms, stir -fry for about 20 seconds!. Add wine, salt, sugar, and stir for another 20 seconds!. Add 3 tbs of the mushroom water and cover the pan immediately!. Simmer on low for 5 minutes or until the sprouts are just cooked!.
Enjoy!.
2/ When cooking whole sprouts as a normal vegetable, you can add a few chestnuts!. Good at Christmas!.
3/ CURRIED SPROUTS
Chotee Gobi
1!.5 lbs Brussels sprouts
4 oz ghee or cooking oil
1 large onion
4 cloves garlic
1 tsp ground turmeric
1!.5 tsp chilli powder
1 x 2-inch stick of cinnamon
2 tsp poppy seeds
2 tsp ground cumin
1 tsp sesame seeds
3 tsp ground coriander
1/2 pint natural yoghurt
2 lemons - juice of
2 tsp salt
2 tsp ground black pepper
2 tbs honey
2 tbs chopped coriander leaves
Aluminium foil
Wash & trim sprouts!. Arrange stalk-down in the bottom of a big baking dish!.
Heat the ghee or oil in a large frying pan!. Peel & thinly slice the onion & garlic!. Fry until soft, then add the turmeric, chilli powder, poppy seeds, cinnamon, ground cumin and sesame!. Fry gently for 2-3 minutes then stir in the ground coriander!.
Transfer to liquidiser!. Add the salt, pepper, lemon juice and yoghurt!. Blend, then add the honey and blend again for two minutes!. Pour this mixture over the sprouts!.
Cover dish loosely with foil and bake in a pre-heated oven at 200C/400F for 15 minutes!. Remove the foil, spoon some of the sauce back over the sprouts and put them back into the oven until cooked!.
Sprinkle with chopped coriander leaves then serve!.Www@FoodAQ@Com
i like to steam them until crisp tender then pour a bit of bottled ceaser dressing over them!.it's very good!.!.!.Www@FoodAQ@Com