Brussel Sprouts
I’m probably not alone on this one–don’t we all have unfond childhood memories of Brussels sprouts? I can’t even pin down a reason why. For whatever reason, though, my gaze has always slid right past the neatly-wrapped packages of Brussels sprouts in the market; I didn’t even acknowledge their presence. They had taken up permanent residence in my inner realm of produce indifference.
Luckily, a good friend of mine recently suggested that I bring along Brussels sprouts to serve with the Swiss fondue I was planning for dinner. I flinched (we were on the phone) and quickly said, “Sure!” But you know what? Brussels sprouts are fantastic with fondue! The next day, I found out that they were fantastic with scrambled eggs on top. I also love them plain. Betcha they’d be divine in an Asian stir-fry, particularly the kind that would normally include bok choy or Napa cabbage. Or perhaps sauteéd with just a bit of minced garlic… So far, it seems like the trick with Brussels sprouts lies in the preparation–namely, don’t over cook them. Just slice off the very bottoms, remove any leaves that are brown or wilting, and drop them in boiling water for 8 minutes. Drain immediately, then serve whole or cut into halves/quarters to show off their layered insides.
I’ve already said it, but I feel I really ought to repeat myself: my apologies to Brussels sprouts.
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Tags: brussels sprouts, fondue, swiss
I made sprouts for dinner last night. They are very good roasted too. Roasting releases a sweetness in the sprouts that you do not get when they are steamed. Clean and quarter, and toss with a splash of oil, sea salt and freshly ground pepper (or ground sesame seeds/sesame salt.) Bake at 475 for ~20 min. (Watch carefully, times vary) until they become brown and outer leaves become crispy and very dark brown.