London, 13th December 2012 – The Brussels sprouts are either loved or hated. I re-discovered my love for them here in London, and right now the plants in my allotment are full of delicious sprouts.
I find that the best way to enjoy Brussels sprouts is to cut them in half, boil until al dente (firm to the bite) in salty water, and then simply season with olive oil and lemon or balsamic vinegar.
For all those people who do not normally appreciate Brussels sprouts much, I suggest to try to cut and cook the sprouts in unusual ways. I like to cut them into 5mm thick slices and then stir fry with garlic, oil and chilli, Italian-style . You can also add nuts (I added roasted pine nuts) to obtain a ‘festive side dish.
pictures on the left
I often pull off the individual leaves and roast them in the oven with a lot of extra virgin olive oil and lightly salted. The result is brilliant: A mountain of Brussels sprout leaves slightly charred on the tips (like green crisps). Pulling the leaves off is a tedious job, so the easiest way is to cut the base to loosen the leaves. You pull the leaves until you have only the centre of the sprout which you slice thinly.
Brussels sprout leaves also taste good when baked with potatoes in a rich creamy sauce. This dish is the easiest way to convince reluctant Brussels sprouts eaters to give it a try. The sprouts are hidden amongst the potatoes and their slightly bitter flavour adds a special character to the creamy sauce (please find the recipes with step by step pictures below).
picture on the left
I’m entering Potatoes and Brussels Sprouts Bake recipe into the December Simple and in Season which is organised by Ren Behan from Fabulicious Food and this month is hosted by Karen at Lavender and Lovage.
POTATOES & BRUSSELS SPROUTS BAKE RECIPE
WITH STEP BY STEP PICTURES
PATATE E CAVOLETTI DI BRUXELLES AL FORNO
(Potatoes and Brussels Sprouts Bake)
SERVES 6, PREP 30 MINUTES, COOK 1 hr and 5 MINUTES
- 800 g potatoes, peeled
- 150 g Brussels sprout leaves
- 1 shallot, peeled and finely sliced
- sea salt
- black pepper, freshly ground
- 30 g salted butter
- 350 ml double cream diluted with 400 ml vegetable stock
- parmesan cheese, freshly grated
you also need
- 34 x 24 cm ovenproof dish
Preheat the oven to 200°C (fan assisted) and cut the peeled potatoes into 5mm thick slices.
Spread butter across the bottom and sides of a large ovenproof dish. Arrange a single layer of potatoes slices in the dish, and then sprinkle with the shallot slices.
Scatter the Brussels sprout leaves on top, season with black pepper and salt and sprinkle small pieces of butter over the leaves. Repeat these layers until all the ingredients have been used (I made three layers).
Pour the double cream and stock mixture over the top and sprinkle with the Parmesan and pieces of butter.
Cover the ovenproof dish with foil and bake it for 45 minutes; then remove the foil and bake for another 20 minutes or until the vegetables are tender and the top is golden brown. If the cream is too thin, quickly transfer it in a saucepan and simmer over the hob until it reaches a more creamy consistency. Pour the creamy sauce back over the baked potatoes and Brussels sprouts.
What about you?
Do you love or hate Brussels sprouts?
If you have a good recipe that you can recommend, please write it in the comments box (feel free to add a link of your post), and I will add it to this post. Thanks
All that I’m eating posted Sprouts with Bacon and Walnuts
My Ricettarium posted Pasta con i Cavolini di Bruxelles
Spicie Foodie posted Roasted Brussels Sprouts with Almonds
La Voglia Matta posted Cavoletti di Bruxelles al Balsamico e Mandorle