Brussels Sprouts

[kerry]

Here is my absolute all time favourite brussels dish

BRUSSEL SPROUTS AND CHESTNUTS

650 g Brussel sprouts
225 g Chestnuts
1/2 tsp Rosemary
1/2 tsp Tarragon
1/2 tsp Cumin
1 c Chicken broth or Vegie stock
1 tspn Cornstarch

Blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold
water over them. Take chestnuts, with a sharp knife, make an “X” on
the top of each one. Brush each chestnut with oil. Bake for 20 minutes
at 200C. Then shell. (or for less fat content, cut the cross and with about 5 at a time on a plate cook in microwave for 45sec, then peel). Mix sprouts, chestnuts and seasoning. Season with salt and pepper. Pour over broth. Bake at 180C for 20 minutes (can extend). Remove from oven. Pour liquid into pan and mix with cornstarch and water. Cook over medium heat till thickened. Pour over vegetables.



Some others I make and like....

BRUSSEL SPROUTS WITH BALSAMIC VINEGAR

650 g Fresh brussel sprouts
2 Tblsp Olive oil
2 Cloves garlic, peeled and sl
1 Medium yellow onion, peeled
1/4 cup Balsamic vinegar
2 Tblsp Butter
Salt and freshly ground black pepper to taste

Trim off the stems and remove any limp leaves from the Brussel
Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes.
Drain and rinse under cold water to stop the cooking. Heat a large
frying pan and add the olive oil, garlic and onion. Saute a few
minutes until the onion just becomes tender. Add the blanched drained
Brussel Sprouts. Saute a few minutes until the Brussel Sprouts are
cooked to your liking. Add the vinegar and toss so that all the
sprouts are coated with the vinegar. Add the butter and salt and
pepper to taste and toss together again.


BRUSSELS SPROUTS GRATIN

150 g Brussels sprouts
55 g Bacon
1 tb Unsalted butter
- for greasing gratin dish
1/2 c Heavy cream
1 tb Fresh bread crumbs
4 tb Unsalted butter -- in bits

PREHEAT OVEN TO 190C. Prepare the brussels sprouts by cutting a thin slice off the root end of each and then cutting an X in that end so it cooks
evenly inside and out. In a large pot of boiling, salted water, blanch
sprouts until they are crisp-tender, about 5 minutes. Drain, refresh in ice
cold water, and drain again. (Do not let the sprouts sit in water for more
than a minute.) Saute bacon until limp, not crisp. Drain and coarsely chop.
Mix the sprouts and bacon together and spread the mixture in a buttered
gratin dish. Pour cream over the sprouts-bacon mixture and dot with bread
crumbs and butter. Bake for 20 minutes or until hot.

SHREDDED BRUSSELS SPROUTS

650 g Brussel sprouts
1/4 c Butter
1/2 ts Salt
1/4 ts Ground white pepper
2 ts Water
1 tb Fresh lime juice

In large bowl of cold, salted water, soak brussels
sprouts 10 minutes. Drain; trim ends and discard any
bitter outside leaves. Cut each sprout in half
lengthwise; thinly slice crosswise.
In a large skillet, over medium high heat, melt
butter. Add sprouts, salt and pepper; over high heat,
saute 5 minutes or until sprouts start to brown. Add
the water; cook, stirring 2 to 3 minutes, until
sprouts are crisp-tender. Stir in lime juice.