Brussels sprouts recipies?!
Thx a lot.
Answers: Hello, does anyone know brussels sprouts recipies?
Thx a lot.
Brussels sprouts recipes...
the original way
Brussels sprouts(BS)
butter, pepper
Water and salt
-> prepare your BS , get rid of any hard/old small leaves... use a sharp knife and cut the base of the BS into half ( don't cut it fully , just to split the base and easy the cooking time) ...
Boil water with salt ... throw in the BS and cook till it is fully soft.. take it out and toss it with butter and pepper. add fried bacon to add some salty meaty taste...
B.S ad pea soup
-> BS and frozen peas
-> chicken stock cube
-> water
-> onions (1 small)
-> mix herds
-> thick creme / creme fresh
Prepare the BS as above... place it in a pot and fill enough water to cover and 1 cube of chicken stock and onions and mix herds .... bring to boil and see if BS is soft.... throw in the peas. .. until pea is warm...
Place everything into a blender and blend till smooth... serve with a spoon of creme / creme fresh
cheese cheese and more cheese, the orgininal,
but if you dont eat cheese, i like them smothered with oinions
I like to chop them up into a fine shred and saute them quickly in butter. They just need some salt and pepper. Taste great. You can also add a little bacon crumbles to it.
In my opinion, this is the ONLY way to prepare Brussel Sprouts;
first, gather as many Brussel Sprouts as you can, tonnes and tonnes of them if possible, hose them with petrol, and set them afire.
Rinse the brussels sprouts, pat dry and cut off the stem end. Preheat a frying pan over medium high heat, add 1/2 tbsp olive oil, 1 clove of minced garlic, 1/4 c. raisins that you have pre-soaked in hot water for 5-10 minutes, and the brussels sprouts. Saute until the brussels sprouts are heated through but not mushy, probably no more than 5 minutes. Drizzle with a little balsamic vinegar and put in a serving dish. So good.
Also, I always add brussels sprouts to my pot roasts along with carrots, onions and celery. It is really good.
This one is wonderful!
For two people buy 14 large brussles sprouts, Separate the outer leaves. the hard impossible to separate inner core can be cooked and eaten separately or discarded. Bring a pot of salted water to the boil, par boil the leaves for 1 minute then drain. In the same pan put 2 TBSP cream and reduce by half. Then add back the leaves and toss to coat with the cream. Cover with a half and half mixture of fresh bread crumbs and 2 tsp of melted butter. (Can br done ahead to this point) Heat in a 350 degree oven for 20-30 minutes.
Actually ,I love Brussels Sprouts. Snip off their ends and remove any old tough leaves. Simmer in a pot of Reverse Osmosis Water with a sprinkle of Sea Salt and a tsp. of Caraway Seeds until tender. Drain and pour melted butter and fresh lemon juice over them. Yum!
Try the following
Brussels sprout and caramelised onion soup
450g/1 lb onions, sliced
30g/1oz butter
1 tbsp caster sugar
450g/1 lb brussels sprouts, trimmed and halved
1 generous sprig of thyme
1.15 litres/2 pints vegetable stock
salt
freshly ground black pepper
To serve
soured cream, créme fraiche or Greek yoghurt
paprika or cayenne pepper
Method
1. Put the onions into a pan with the butter, cover and sweat over a gentle heat for about 30-40 minutes until the onions are very tender and soft.
2. Sprinkle over the sugar and cook, uncovered, for another 10-15 minutes until the onions are lightly coloured and look a little like jam.
3. Add the sprouts and thyme and stir around.
4. Pour in the stock and season with salt and pepper. Bring to the boil and simmer for about ten minutes until the sprouts are just tender.
5. Cool slightly, remove the thyme sprig, then liquidise in two batches.
6. Reheat gently if necessary and adjust seasoning.
7. Serve piping hot with a spoonful of créme fraiche or yoghurt in each bowl and a light dusting of paprika or cayenne.
Potato and sprout soup
100g/3?oz Brussels sprouts, trimmed and shredded
? large cooked potato, finely chopped
1 shallot, roughly chopped
1 clove garlic, roughly chopped
200ml/7fl oz hot vegetable stock
100ml/3?fl oz double cream
salt and freshly ground black pepper
sprig parsley, to garnish
Method
1. Place the sprouts, potato, shallot and garlic in a saucepan. Pour over the chicken stock and simmer for 10 minutes.
2. Add the double cream and season with salt and freshly ground black pepper. Liquidise in a blender.
3. To serve, pour into a warm bowl and garnish with parsley.
Brussels sprouts curry
dash olive oil
100g/3?oz Brussels sprouts, halved
? large potato, chopped and blanched in a pan of boiling salted water for five minutes
pinch turmeric
? tsp cumin seeds
pinch paprika
1 cardamom pod, crushed
pinch ground cinnamon
2 tbsp white wine
? vegetable stock cube
squeeze orange juice
2 tbsp red wine vinegar
1 tbsp sesame seeds
To serve
large handful coriander, chopped
1 orange, peeled, chopped
2 tbsp plain yoghurt
Method
1. Put a dash of olive oil in a large saucepan and add the Brussels sprouts and blanched potatoes and cook for about four minutes until browned all over.
2. Add all the spices and cook for a further two minutes or so, until the spices give off a deep aroma.
3. Add the white wine, stock cube, orange juice, red wine vinegar and sesame seeds and cook for a couple more minutes. Stir to ensure the stock cube dissolves fully.
4. In a separate bowl, combine the coriander and orange.
5. Pour the curry into a serving bowl and top with the mixed coriander and orange. Spoon over the yoghurt just before serving.
Brussels sprout gratin
55g/2oz butter
55g/2oz plain flour
200ml/7fl oz milk
100ml/3?fl oz double cream
85g/3oz cheddar cheese, grated
? tsp Dijon mustard
salt and freshly ground black pepper
100g/3?oz Brussels sprouts, quartered
small handful chopped fresh chives, to garnish
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Melt the butter in a saucepan, add the flour and stir until it forms a thick paste. Remove from the heat and gradually whisk in the milk and cream. Return to the heat and stir until the mixture has thickened.
3. Add the grated cheese, mustard, salt and freshly ground black pepper and simmer for five minutes over a low heat.
4. Place the quartered Brussels sprouts into a pan of salted boiling water and boil for 3-4 minutes, then drain.
5. Spoon the cooked Brussels sprouts into the base of a small gratin dish and pour over the cheese sauce. Place in the oven and bake for 8-10 minutes, or until golden-brown on top. Scatter with chopped fresh chives and serve
I only do 3 things with them:
Just boil them like most people do, sometimes add some chopped and fried bacon bits and/or chestnuts
Chop them and stir fry them with ginger and garlic
Boil them and mix with cheese and leeks sauce.
boil the sprouts until tender
heat some olive oil in a non stick frying pan/wok
fry off some chopped onion and chopped chestnuts
when the onion has softened add the sprouts and toss till warmed through - delicious
PS chef bette - what is Reverse Osmosis Water???
Or you could shred them and use instead of cabbage in a bubble and squeak
Sprouts are very versatile and can be very tasty.
You can warm some oil in a wok and stir fry them with some slices of garlic, onions, leeks and some strips of carrot, serve sprinkled with some toasted sesame seeds.
You can steam them until they are just firm, mushy sprouts are not good, then in a wok/fry pan add some bacon strips and fry until crisp, then add slices of cooked sprouts and toss in the bacon and the bacon fat and serve.
Sprouts can be added to left over mash instead of cabbage to make bubble and squeek, which is great with chicken or sausages and you can even add left over carrot to your bubble and squeek.