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I never loved brussels sprouts. They always tasted just like little tiny cabbages, which I suppose is exactly what they are. Meh. At the risk of sounding like one people that think you can grow spaghetti in your garden, I confess that I had no idea brussels sprouts grew on stalks like this. I guess I never thought about how they grow, because at the grocery store they are already picked and ready. But now that we've been riding this fresh local vegetable kick for awhile, I see them in all of their weird, natural splendor.

So I was skeptical about trying a recipe in which they were the primary ingredient. It turned out to be really amazing, so for all of you other skeptics out there... this one's for you.

Shredded Brussels Sprouts with Lemon and Poppy Seeds
(original recipe from Whole Living)

Ingredients
  • 1 tbsp lemon juice
  • 1 lb brussels sprouts, finely sliced
  • 1 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • sea salt and freshly ground pepper
  • 1 garlic clove, minced
  • 2 tsp poppy seeds
  • 1/4 cup vegetable stock
Directions
  1. Toss lemon juice with brussels sprouts in a medium bowl.
  2. Heat butter and oil in a large pan over medium heat. Saute sprouts for 2 minutes, until bright green and tender. Add salt, pepper, garlic, and poppy seeds and cook an additional 2 minutes. Pour in stock and cook one minute more.
We ate these with the leftover vegetables from our Cornish pasties and the combination was incredible. I baked the squash, onion, garlic, herbs, pine nuts and parmesan cheese in a small casserole dish and topped it with torn pieces of multi-grain bread. After 30 minutes or so at 350 degrees, I took the leftovers out and mixed them with the sprouts. In the future, I might just just add the sprouts and additional recipe ingredients into the casserole dish with the squash mixture and bake them together. Served with another piece of fresh bread, this was an unexpected dinner victory

I think I'll try roasted brussels sprouts next. If you roast any vegetable long enough until its brown and crispy, there's a chance I'll love it. Speaking of questionable veggies, sometime next week I'll tell you all about our experiment with roasted beets.

Are there any veggies you are a little skittish with? Tell me about them so I don't feel so picky :)

(Cross-posted at http://unspeakablevisions.blogspot.com/2010/11/eat-your-brussels-sp....)

Views: 19

Comment by Kali on November 17, 2010 at 8:43pm
I admit that I absolutely love brussel sprouts. It is an affair I realized 4 or 5 years ago... so still relatively recent. My favorite way to prepare them, however, was inspired by a favorite braised cabbage recipe which I owe to Molly from A Homemade Life.
I slice my brussels in half and toss them into some butter of EVOO in a medium-high skillet. Once a side or two has been browned, I turn the heat down to low and pour in enough milk to fill the skillet about 1/2". Then I throw a cover on and forget about it for a bit.
When I remember the sprouts, they're usually soft and fragrant and so... drooling at this point... I pour on a touch of balsamic (Molly recommends fresh lemon; this is always tasty but as my balsamic is always within stove reach....) and shake/stir the sprouts, toss on some salt, and EAT. I am not kidding when I say this is often the main course of my home meals when home-alone.
I love them that much.
Comment by Cornelia on November 17, 2010 at 9:27pm
Whoa, Nelly. I'm having a hard time deciding which recipe to try first. Fortunately, I've got TONS of the little guys to last me. Thanks you guys!
Comment by Christine on November 17, 2010 at 11:26pm
Kali, I just finished reading A Homemade Life a few weeks ago and made note of that recipe! And every other one, of course. Glad to hear it is as delicious as it sounds. I'll have to try that next :)
Comment by Stephanie M, Together In Food on November 24, 2010 at 1:53pm
Christine, Great post! I'm with Kali on loving brussels sprouts...always pick them up at the farmers' market. I like your recipe with the poppy seeds; interesting combination I'll have to try.

Kali -- Also love your method of using milk. I've never thought of that; will have to give it a try with the brussels I have in my fridge drawer.

The two ways I love brussels sprouts:

1) Pan-roasted with pancetta -- Halve brussels & parboil for 2-3 mins. Saute chopped pancetta until fat is rendered in a frying pan; add brussels and leave them be for a bit so they get nice and browned. Give a stir once in a while. When tender, add a splash of red wine vinegar.

2) In a hash with sunchokes (will post this recipe soon)

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