OK, Muricans, let's deal with your fear of Brussels sprouts.
Personally, I've never understood the problem. I've always loved sprouts. But for some reason, they've got a bad rep. Well, here's a way of doing them that will make everyone ask for more.
1lb sprouts, cut in half
1 carrot, diced
1 medium slice of bacon
1/2 and onion, a couple of shallots or a leek, chopped
1 cup chicken stock
handful raisins
handful pine nuts or walnuts
On a low heat, cook the bacon and onion together in a skillet until the onion is transparent. Throw in the sprouts and carrots and continue to saute until the sprouts turn a bright green. Pour in the stock and raisins and cook until the veg is tender. Toss in a handful of nuts at the end when the raisins have plumped up and the sprouts are nice and eat-able.
Mmm... baby!
And now, here's some Shatner.
Happy Turkey Day all youse down there below the 49th...
~
4 comments:
Brussell sprouts were usually a punishment or a threat so yep, I can't stand the sight of them. One of these days I may give them a chance but not yet.
The problem with brussels sprouts is that they have traditionally (at least in this country) been cooked by boiling in salted water... they smell like old farts and taste little better.
Now, if you cook them THIS way or sautee them with garlic and pancetta..
I'm American, and so's my husband, and we love Brussels sprouts. We love them so much we'll eat them even if they've only been boiled (the trick is not to overcook them, and don't salt the water). However, our favorite way to prepare them is to parboil them, sliced in half lengthwise, then place them cut-side down inside a skillet where we've already cooked up some chopped bacon. Allow them to brown all over, and serve. Heaven!
Lorena B
I love Brussel Sprouts and will try this recipe... Thanks!
Post a Comment