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Brussel Sprout Recipes
You can use these brussel sprout recipes right through the winter.
Brussels sprouts are an essential part of the Thanksgiving and Christmas meals and are also a great little vegetable to use at any time.
They have a distinctive flavor, and are at their sweetest and best after the first frosts.
Choose small brussels sprouts, about the size of a walnut. They should be firm and the leaves bright green and tightly packed.
Avoid large ones, or any that are yellowing, or where the leaves are slightly open. Good, firm brussel sprouts will keep for 3-4 days loosely wrapped in the fridge.
How to prepare brussel sprouts Trim off the end of the stalk and peel away any loose outer leaves. Prepare 8-10 sprouts per person. You can cut a cross in the end of the stalk if that's the way you've always done it, but I don't believe it makes any difference to the way they cook, and could even encourage them to lose shape.
Halve any sprouts that are on the large side. As you prepare each sprout, drop it into a bowl of salted water to bring out any beasties lurking inside. When all are prepared, drain and rinse well under cold water.
Brussel sprout recipes
Brief cooking methods are best. You can steam brussel sprouts for 8-10 minutes until just tender to the point of a knife, or cook them in 2-3cm (1 inch) boiling water for the same amount of time.
You can also cook them in the microwave. Place 250g/8oz sprouts in a microwave dish with 2-3 tbsp water, cover and microwave on HIGH for 5 minutes on HIGH (in a 650-700W cooker - allow longer in a less powerful microwave), then test. A larger quantity will take longer, so keep testing every minute until done.
Traditional recipes, particularly those served at Christmas, usually dress the cooked sprouts with butter, which does bring out the flavour. Use just a small quantity, or substitute a low fat olive oil spread, or drizzle over a little extra virgin olive oil, or soften a clove or two of finely chopped garlic in a little oil and toss the sprouts in this, then add a dash of balsamic vinegar to serve. See other healthy Christmas recipe ideas.
If you prefer a zero fat option, dress the cooked sprouts simply with chopped fresh herbs such as parsley, chives or thyme, tossing them through over a very gentle heat to wilt the herbs.
Brussels sprout recipes using chestnuts are a traditional Christmas dish. You can use vacuum-packed prepared chestnuts to save your fingers the task of peeling fresh chestnuts. Cut the chestnuts into pieces and toss with the cooked sprouts and enough melted butter to coat.
You can also dress sprouts with toasted flaked almonds, again using enough butter to coat lightly.
To stir fry brussel sprouts, shred raw sprouts finely and toss over a high heat with a little oil until cooked al dente. Garlic is good with these, and you can dress the finished dish with soy sauce and sesame seeds.
Brussel sprouts have too strong a flavour to make a good soup by themselves, but you can use them in a mixed vegetable soup by using 250g (8oz) peeled diced potato and 1 large chopped onion to every 375g (12oz) brussel sprouts. Simmer together gently with enough vegetable stock or water to cover until tender, blend, and thin with milk or water to your preferred consistency.
If you have leftover cooked brussel sprouts after Christmas, add them to a soup of mixed vegetables and chopped turkey trimmings.
