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Posted on 2/8/11 at 11:31 am to Count Chocula
Great vegetable.
Roasted are the tits. Or you can steam them with butter and seasonings. Blanched brussel sprouts can work great in a salad.
Roasted are the tits. Or you can steam them with butter and seasonings. Blanched brussel sprouts can work great in a salad.
Posted on 2/8/11 at 11:48 am to Count Chocula
quote:
Im going way out on a limb with these Brussel Sprouts, but beets is where I draw the line!
There's a world of difference between school cafeteria canned beets and fresh beets. I've made the salad from Lilette with the roasted beets a number of times. I never thought I'd describe something with beets as "heavenly", but that's what I think of that salad.
Posted on 2/8/11 at 4:00 pm to Count Chocula
LINK
quote:
Serves 4 as a side dish
1 pound frozen Brussels sprouts (3 cups)
2 tablespoons frozen peas, defrosted and at room temperature
2 tablespoons heavy cream, warmed
3 tablespoons (1 1/2 ounces) unsalted butter
Fine sea salt and freshly ground black pepper
A few drops of fresh lemon juice
Bring a medium saucepan of salted water to a boil. Add the Brussels sprouts and cook for about 8 minutes, or until they are tender when pierced with the tip of a knife.
Meanwhile, place the peas and cream in a mini chopper or spice grinder and puree until smooth. Drain the Brussels sprouts and shake off the excess water.
Melt the butter in a medium sauté pan over medium-high heat.
Add the Brussels sprouts, sprinkle with salt, and swirl the pan from time to time to coat the sprouts with butter and brown them evenly.
Sauté for about 3 minutes, or until the outer leaves are just beginning to color.
Transfer the Brussels sprouts to a bowl, top with the pea mixture, and stir to coat the sprouts evenly.
Season with salt, pepper and lemon juice to taste.
Posted on 2/8/11 at 4:03 pm to Count Chocula
yuck yuck yuck!
Posted on 2/8/11 at 4:06 pm to AreJay
quote:This might be good over an Angel Hair pasta too... Maybe add a few more tablespoons of the heavy cream?
AreJay
Posted on 2/8/11 at 4:24 pm to Gris Gris
quote:The smell stops me.. I like cabbage though...
Brussel Sprouts
Posted on 2/8/11 at 4:27 pm to Ole Geauxt
quote:Mustard greens. Must be where the army came up with the term "Mustard Gas"...
The smell stops me
Posted on 2/8/11 at 4:28 pm to offshoreangler
quote:I sauteed some in a skillet with olive the other day and they were awesome. They have a sweet taste when "blackened" just a touch. Hands down, my fave veggie!
Roasted brussel sprouts are awesome.
Posted on 2/8/11 at 4:28 pm to Ole Geauxt
I used to have the leave the house when my Dad cooked mustard greens. Felt the same when he ate boiled crawfish in my presence. Now, the smell of both is alluring, to me. I love those aromas.
This post was edited on 2/8/11 at 4:46 pm
Posted on 2/8/11 at 4:31 pm to Count Chocula
quote:Gotta get the smoked hock going first,,overrides the greens smell.. heck, i love mustard greens, one of my favorites.. you in trouble,,,, AGAIN?
Mustard greens
Posted on 2/8/11 at 4:44 pm to Gris Gris
quote:AMEN to that... but I was always looking for an excuse to go to the Pub anyway...
I used to have the leave the house when my Dad cooked mustard greens.
Posted on 2/8/11 at 4:44 pm to Ole Geauxt
quote:But of course... this time from a stalker. I swear I can do nothing right. Nothing!
you in trouble,,,, AGAIN?
This post was edited on 2/8/11 at 5:05 pm
Posted on 2/8/11 at 4:46 pm to Count Chocula
quote:a self admitted one, at that..
this time from a stalker.
sorry, gg...
Posted on 2/8/11 at 4:47 pm to tigerpawl
quote:
They have a sweet taste when "blackened" just a touch.
i love them roasted to this point also...
Posted on 2/8/11 at 5:10 pm to Ole Geauxt
I shouldn't have looked. It changed everything in addition to grossing me out. I may never be the same.
Oh, well... think I'll just make some brussel sprouts.
Oh, well... think I'll just make some brussel sprouts.
This post was edited on 2/8/11 at 5:11 pm
Posted on 2/8/11 at 5:12 pm to Count Chocula
I dont think I have ever had a BS
Posted on 2/8/11 at 5:24 pm to Gris Gris
quote:It changed nothing. It's not easy being me
It changed everything
Posted on 2/8/11 at 5:50 pm to Gris Gris
quote:
love them roasted and toward the end of roasting, splash some balsamic vinegar on them and let it go a bit in the oven.
Adding capers with the balsamic is damn good.
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