Results 1 to 13 of 13

Thread: Brussels Sprouts

  1. #1

    Join Date
    Jan 2005
    Location
    cowtown
    Posts
    8,276

    Default Brussels Sprouts

    I *love* Brussels sprouts!

    Has anyone got any recipies I could make?


    cheers


  2. #2

    Join Date
    Jan 2007
    Location
    Hobart, Tasmania
    Posts
    153

    Default

    I cook my brussel sprouts until just about done, cut them in half and set them aside. I then fry an onion and some garlic in butter in a fry pan, add sprouts and stir fry them off in butter/garlic/onion mix. Then I add lots of pepper and a bit of salt. Yummo!! I end up eating them all as DH HATES them with a vengeance!!

  3. #3

    Default

    I sometimes put them in the saucepan or large frypan in a single layer with garlic, butter and just a little water then simmer them. As they cook the water evaporates and when they're done they're kind of glazed with garlicky butter. Getting the right amount of water is tricky the first couple of times you cook them but it's better to have too little and just top it up a tiny bit if it's nearly evaporated before the sprouts have cooked than having too much and the glaze not working.
    Or you can make them au gratin like cauliflower -
    just simmer or steam them until they're tender - put them in a single layer in a baking dish - make a white sauce and chuck in a generous handful of cheese (for extra yumminess saute some onion with the butter before you brown the flour) - pour the white sauce over the sprouts - sprinkle some breadcrumbs on top for crunchy brown yumminess - bake (moderate oven) until the top looks delicious.

    ykw? - I think they test best just steamed with a bit a salt and melted butter because they have this yummy nutty flavour that can be overwhelmed easily by other flavours.

  4. #4

    Join Date
    Nov 2006
    Location
    Sydney, NSW
    Posts
    408

    Default

    When I was a kid my mum used to just steam them and then serve them with melted butter and a dash of red wine vinegar! YUMMO!!

  5. #5
    Tigergirl1980 Guest

    Default

    I love them too. And I cook them until they are ready and then serve them with cheese sauce and nutmeg sprinkled over the top.

  6. #6

    Join Date
    Nov 2005
    Location
    In munchkin land
    Posts
    646

    Default

    I love love love them too they are so yummy, I usually have them with butter and salt and pepper,

    I once chopped them finely and fried them up in the fry pan, I added bacon and a little onion and garlic and butter, salt and pepper and put it on top of my DH steak and he loved it.

  7. #7

    Join Date
    Feb 2004
    Location
    Melbourne
    Posts
    11,171

    Default

    I'm definitely not a fan, but my mum has a recipe that everyone loves to bits (well everyone that likes them LOL)


    Country Style Brussel Sprouts

    750g brussel sprouts
    salt
    1 tablespoon vegetable oil
    1 large onion, sliced
    1 green capsicum, chopped
    500g tomatoes
    teaspoon dried basil
    freshly ground black pepper

    Trim sprout, wash thoroughly and cut a cross in the base of each one.
    Cook the sprouts in boiling salted water until just tender, 10-12 minutes.
    Drain well.
    Meanwhile, heat oil in a fry pan over moderate heat.
    Fry onion and capsicum until capsicum is soft and the onion is brown.
    Peel tomatoes and chop them roughly.
    Add sprouts, tomatoes and basil to the pan and heat through.
    Season with black pepper and serve immediately.


    ETA: I just noticed something not on there - she usually throws in some sour cream as well, not sure how much though.

  8. #8

    Join Date
    Mar 2006
    Location
    soon to be somewhere exotic
    Posts
    1,550

    Default

    RAW!!!!!!!!!!!!!!!!!!!!!!!!!!

    or lightly steamed with black pepper, butter and lemon juice

  9. #9
    Fee Guest

    Default

    They're nice cooked with butter and bacon! Yummo.

  10. #10
    kerry Guest

    Default

    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.
    Last edited by kerry; April 20th, 2007 at 03:14 PM. Reason: making it look nicer

  11. #11

    Join Date
    Nov 2004
    Location
    Giving the gift of life to a friend..
    Posts
    4,264

    Default

    EEEEEEEEEWWWWWWWWWW!!!

    Schaz, Maddy eats hers raw while I cook them for her she gets them when we get groceries I cant eve4n cook them in a pan with anything I am gonna eat coz I vomit from the smell of them....

  12. #12
    kerry Guest

    Default

    They are nice chopped up and added to a salad with baby spinach leaves, some semi dried tomatos and marinate capsicum and mushies and finally some feta and a dash of balsamic vinegar.

  13. #13

    Join Date
    May 2007
    Location
    Adelaide
    Posts
    37

    Default

    I looooooooove brussel sprouts and the best way i have found to eat them other than just steamed is to melt some butter in a pan and sautee sliced leeks and bacon till the leeks are transparent and soft, then add halved steamed brussels and coat in the mixture with some black pepper - mmm mmm mmm

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •