Image courtesy of Wiki.
Those of you who know me from other boards will be familiar with my nemesis...
The Brussel(s) Sprout.
I have previously described this vegetable as "The Spawn Of Satan"... and that was when I was feeling charitable. My darling friend Maz, keeps offering to cook them for me, in a way that she assures me, will convert me... Something to do with bacon and chestnuts
I am skeptical.
So, to my dilemma...
I work with the lovely Monica... who just this minute has presented my with a farkin' HUGE bag of BS.
And, sadly, they fit all the SOLE criteria.
They're in season at the mo. They were grown organically in a friend of hers' garden. Locally (up the road in Keysborough).
So now what?
I can barely look at the bag, as it brings back memories of Mater Beige and sprouts boiled for 30 mins in water with a little bicarb added (To keep the colour
)Even Fritz, my trusty childhood dachshund, wouldn't eat them if I dropped them, surreptitiously on the floor!
Dinner tonight was going to be lime glazed chicken wings, with jasmine rice.
Any suggestions for what do do with a bag of BS?
Posts
17 comments:
I have a BS post of my own waiting in the wings!
I eat 'em like this or just halved and roasted with olive oil, salt and pepper.
However, I'm not sure that these approaches are going to convert a long-time hater. I hear that butter and bacon help. A lot. :-)
I was thinking to par-boil or steam 'em for a couple of mins, and then oven bake until this crispiness I hear so much about happens, and then drench then with terryaki and garlic.
And serve them as a side for the lime glazed chicken)
What say you, oh Veggie Goddess??
If you oven bake 'em for 15 minutes at 180-200 deg with a v. light coating of oil they should be tender inside and a 'lil crispy outside, even without boiling or steaming.
Teriyaki + garlic = genius!
When I saw BS I thought you were talking about the ACCC and the grocery farce. Par boil the sprouts then fry up with some lardons/bacon. maybe add some olive oil of walnut oil - a few walnuts is good too. the important thing is not to overcook them. I've had some fantastic dished like this this year.
Paul of EAT ME! did a xmas in July dinner for me and he had them with chestnuts and panchetta cubed, superb!!!!! But I love them so you may not agree but hell it's worth a try... really delish!!!! Vida x
how many times do I have to tell you?
I see it's universally agreed that boiling the hell out of them for 30 minutes is a bad idea. I usually halve them and then caramelize them in butter, with garlic, in a heavy frying pan. Even my daughter, who loathes brussels sprouts, enjoys them that way.
I was in the same boat as you for years. HATED brussel sprouts. My mother ruined everything and bought only frozen veggies. UGH! Read my post "Not My Mother's Brussel Sprouts", I learned how to roast them w/ a little kosher salt and olive oil till nice and brown, sprinkle w/ pecorino or parmigiano reggiano! We are converted! We LOVE them now!
Try it, you'll like it!!!!
Stacey Snacks
I don't care how much in season they are, I loathe BS...
Do the earth good. Compost them.
I had the same problem as you - I couldn't stand boiled bs. Eventually I found a recipe on the blog http://greatbigvegchallenge.blogspot.com/
I ate it , and I liked it. next time I will add some garlic:
BRUSSELS SPROUT PUREE
Serves 4 as a side dish
1o -12 sprouts
A generous knob of butter
A handful of fresh basil leaves
3-4 tbsp of crème-fraiche
Salt and pepper to season
Bring a pan of water to boil. Quarter the sprouts and when the water is boiling, add them to the water and cook them for around 5 minutes. Take them out of the water with a slotted spoon and place them in a bowl. Keep back a few sprout leaves.
Add a generous knob of butter, a handful of basil leaves and two tablespoons of crème- fraiche or double cream. Using a food processor or hand-blender, reduce them to a puree. Serve, decorating the edge of the bowl with the leaves you kept back.
Season with salt and pepper.
Shun, Oslo, Norway
Here's how they are going to be served!
First get 2 long, thick, elastic bands
Next find a leather patch, cutting a slit in each end
Next feed the elastic bands through the slits & loop
Open window, nail the ends of the elastic bands to the timber frame & commence firing the BS's across the road at the prick who beeps his F*CKEN car horn at 2.00am in the F#CKEN morning!
Hopefully he'll be hit in the head by a high powered BS & not see the light of day again.
Furry
hahaha
cut in half. steam for 5 mintues. saute some pancetta in oil (i like a bit of chilli too). add steamed BS, coat with oil and pancetta.
thats all i need. great as a side for chicken, fish, meat etc
adding the chestnuts is yummo too
If the oven's on already, slice each one into thirds and oven braise with sliced onion, thyme bay, a glurg of vinegar and stock or water to half way up. If you leave it long enough - four hours here - it ends up a delicious silky mess which would be very nice with sticky wings and fluffy rice - from a Matthew Evans thingy in the paper a while ago.
Well... as you can see, I am having some trouble convincing Furry to ingest the BS's.. but I have hope for tonight....
Prolly go with Grocer's idea...
Will report back!
The only thing to do with BS is put them on the compost heap....
*jen*
This is for the NEXT time you land up with BS. Heat a teaspoon of peanut oil. Add some mustard seeds, then add 1/2 tsp of black gram dal. When dal turns reddish, add few curry leaves, then the quartered BS and salt to taste. Once the BS is 'al-dente, switch off the flame and mix in some fresh grated coconut. Have this as a side dish with rice smashed with thick lentil soup!
I am not a fan of BS and I think anything that is so closely linked to butter and bacon is suspicious. Compost the BS and just serve the bacon!
Post a Comment