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*** A WORD FROM THE KITCHEN ***
As a kid I never liked brussels sprouts but I loved
spinach...2 things most kids won't touch. As I grew
older and a little more willing to venture into
dufferent foods I actually discovered it's all about
preparation than make or break them and they can
actually be quite delicious. This is a great time
of year for experimenting and these little green
gems make a nice addition to your holiday menus
too. This is a nice easy recipe that's easy to do
and adds a little special something in flavor for
the Thanksgiving table. Put this out in a nice bowl
and you just may convert more sprout believers.
If you're unsure about buying them fresh no problem
look below for some tips. Fresh is best!
Enjoy! Marzee
mailto:mz@gophercentral.com
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RECIPE: BRUSSELS SPROUTS W/ ONIONS & ALMONDS
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INGREDIENTS:
1 lb fresh brussels sprouts
4-6 Tbsp butter
1/2 onion, chopped
Salt and Pepper
1 teaspoon lemon juice fresh squeezed
1/4 cup toasted slivered almonds
DIRECTIONS:
Boil in water or steam brussels sprouts for 3-4 minutes
until just tender. Split one open to see if it has cooked
to the middle. Strain and place in a bowl of ice water
to keep the color bright green. Cut into halves. Saute
onions in 2-3 Tbsp of butter in a wide sauté pan until
the onions are translucent. Add the brussels sprout
halves and 2-3 Tbsp more of butter and cook on medium
high heat for several more minutes, until the sprouts
have reached your desired level of doneness. Add salt
and pepper to taste while the sprouts are cooking.
(Avoid overcooking to prevent bitterness.) Remove from
heat, toss in half of the toasted slivered almonds and
the lemon juice. Add salt and pepper if needed. Put
into serving dish and garnish with the rest of the
toasted almonds.
YIELD: 6-8 Servings
Categories: Vegetables, Side Dishes
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MARZEE'S CORNER
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FRESH BRUSSELS SPROUTS TIPS
Choose firm compact sprouts that are bright green in color.
Fresh Brussels sprouts should be displayed chilled. If they
are kept at room temperature, their leaves will turn yellow
quickly. Yellow or wilted leaves are signs of age or
mishandling. Old sprouts also have a strong, cabbage-like
odor. It is best to choose sprouts individually from bulk
displays rather than pint or quart tubs. Choose small, firm,
compact sprouts with unblemished leaves. Select sprouts that
are similar in size. This will allow them to cook more evenly.
Avoid sprouts that are puffy or soft.
Do not wash or trim sprouts before storing them, but
yellow or wilted outer leaves may be remove. If you have
purchased sprouts that have been packaged in a cellophane-
covered container, take off wrapping, examine them, remove
any that are in bad condition, return them to container,
re-cover with cellophane, and refrigerate. If the sprouts
are not fresh, return them to the store. Place loose sprouts
in perforated plastic bag. Fresh sprouts will keep for 3?5
days.
Remove any yellow or wilted outer leaves. Trim stem ends.
Be careful not to trim stems flush with the bottoms, or
the outer leaves will fall off during cooking. Cut a
shallow "x" in the base with a small, sharp knife. This
will allow the heat to penetrate the solid core so that
it cooks as quickly as the leave.
BOIL METHOD: Use one cup water for every cup of Brussels
sprouts. Bring water to a rapid boil in a large pot, add
sprouts, and quickly return the water to a boil. Cook
sprout until just tender then drain sprouts.
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