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Old 10-26-2005, 10:30 AM   #1
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ISO: Recipe ideas with Brussell Sprouts?

We found very good batch of brussell sprouts on sale yesterday we bought 2kg of them. (Cristiano still seems to think with the standard of family of 5, which he was the head of until 3 and a half years ago, and has a habit of buying things in BULK!!)

We have our favourite recipe, to bake them in bechamel sauce with a few variety of cheeses. But now we have so much of them, we are interested in trying out something new as well... does anyone have an interesting, tasty idea for brussel sprouts??

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Old 10-26-2005, 10:42 AM   #2
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Hi Licia, they are not my favourite vegetable, but as with most anything the right recipe will have me coming back for more...Here are two takes on brussel sprouts that you may and Cris enjoy - the chestnuts add an Italian angle to these two recipes, I think

Brussel Sprouts with Chestnuts and Bacon

Here's a perfect side dish for the hectic holidays. You can cook the brussels sprouts one day ahead; cool them under cold running water, then drain, cover and refrigerate.

1 1/2 pounds brussels sprouts, trimmed, halved

6 bacon slices, coarsely chopped

2 1/4 cups peeled roasted chestnuts

(about 1 1/4 pounds) or jarred chestnuts (about 12 ounces), halved

1/2 cup water

Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain.
Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels and drain.

Heat bacon drippings in skillet over medium-high heat. Add brussels sprouts and chestnuts and sauté until brussels sprouts begin to brown, about 5 minutes. Add 1/2 cup water and cook until brussels sprouts are tender and most of liquid is absorbed but mixture is still moist, about 3 minutes longer. Stir in bacon. Season to taste with salt and pepper and serve.

Maple Glazed Brussel Sprouts with Chestnuts

Serves: 10

Preparation time:

Ingredients:


  • 3/4 cup chestnuts (fresh roasted or canned)
  • 1 pound brussels sprouts
  • 1/3 cup maple syrup
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
Preheat oven to 375 deg. F.

Bring 2 quarts of water and 1 teaspoon of salt to a boil.

If fresh chestnuts are used, shell with a paring knife and toast on a cookie sheet in the oven until the meat pulls from the shell and the shell and skin can be easily removed. If canned chestnuts are used, drain and dry them.

Trim the outside leaves from the Brussels sprouts and cut 1/4-inch deep cross in the bottoms of each. Drop them in the boiling salted water and cook until they are fork tender. Drain the sprouts and drop into ice water to shock and cool. Cut each Brussels sprout in half.

Add the maple syrup to a 10-inch saute pan and warm. Add the Brussels sprouts and bring to a boil. Quickly add the chestnuts and stir in the whole butter. The syrup and butter will thicken and glaze the sprouts.

Season with salt and pepper and serve.
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Old 10-26-2005, 11:08 AM   #3
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Right on Jessica, what a great idea, combination of Brussell Sprouts and Chestnuts!! Gnam!! (Italian version of Yum!! ) Both recipes sound sooo good!! As the luck has it just the other day one of our friends gave us a sackful of chestnuts that he had collected from his garden, thus we are good to go!!... wait... just one thing... can I borrow your jar of maple syrup!!?
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Old 10-26-2005, 11:42 AM   #4
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simmer in white wine and chicken broth

blanche and then pan saute in garlic and olive oil

halve and roast at 400* in olive oil, panceta, (stir every 5 min) rosemary or thyme (last 5 min), and sprinkle with balsmaic vinegar at the end! yum cook time total 20-25 min.

such a great veg! and so maligned through bad cooking.
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Old 10-26-2005, 12:04 PM   #5
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Slice thinly, pan fry in a little butter (like courgettes) squeeze of lemon juice and a few almond flakes.
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Old 10-26-2005, 12:19 PM   #6
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Quote:
Originally Posted by Robo410
such a great veg! and so maligned through bad cooking.
This is soooo true!!

Thanks Robo and Izzy for your mouth watering suggestion, too... now my Brussell horizon is expanding....
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Old 10-26-2005, 12:37 PM   #7
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I have, on occasions when finding myself with a glut of the things, made brussel sprout soup.... I have to confess, I'm the only one that likes it, so I make it in small quantities.

Cook brussels in chicken stock with a couple of potatoes (for thickening). When cooked, zuzz in a food processor until smooth. Put back into the saucepan and re-heat. Swirl a little double cream into the soup and crumble a few croutons on top.
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Old 10-26-2005, 12:39 PM   #8
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That sounds really good Ishbel!
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Old 10-26-2005, 01:50 PM   #9
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Quote:
Originally Posted by urmaniac13
... wait... just one thing... can I borrow your jar of maple syrup!!?
Ciao Licia, prego I really hope you both enjoy the recipes...Your question had me laughing out loud Of course you can, let me just scope some out of the ecconomy sized barrel that every Canadian has and I'll send it to you in a jiff

Okay, I wish that were true, I'd love to help you out!...It's hard to find good maple syrup in Europe I know, so as a compromise I offer this recipe:

Carrots and Brussel Sprouts in Brown Sugar Sauce

2 pounds Baby carrots -- peeled

2 pounds Brussel sprouts -- trimed

1 1/2 cups Chicken stock (or other stock)

6 tablespoons Butter

1/2 cup Light brown sugar -- lightly

1 tablespoon Fresh ground pepper

1/2 teaspoon Salt

Blanch the carrots in a large pot of boiling water until crisp-tender,
about 4 minutes. With a slotted spoon, remove the carrots and put them
in a bowl of ice water. Return the water to a boil and add the brussel
sprouts and blanch until crisp-tender, about 5 minutes. Transfer to
another bowl of water. When carrots and brussel sprouts are cool, drain.
Bring the stock, butter and sugar to a boil in a large, heavy skillet,
stirring until the sugar dissolves. Add the carrots and cook for 5 to 6
minutes, stirring gently to coat the carrots with the sauce. Add the
brussel sprouts, pepper and salt and cook for several minutes, stirring
gently to coat. Serve immediately. Serves 8 people
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Old 10-26-2005, 02:08 PM   #10
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Whoa Jessica, I thought you said you didn't like Brussell Sprouts!! And you come up with such brilliant recipes!! Imagine what you can do with your favourite veg!! Anyway to us they are one of our prefered winter vegs along with Broccolis, they are all up for trial!! mmm mmm....thanks again Did I tell you U ROCK!!?
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