Brussels Sprouts

[Digby]

It is the right time of year, so are you pro or anti Brussels Sprout. If pro, how do you cook them?

In the UK many people boil them, which I'm not so keen on, they are great roasted though. A lot of the bitterness reduces and they get a nice, nutty flavour. I have tried them fried in bacon and butter before, which was also nice, but the sprout flavour does get lost a little IMO.

Merry Christmas to all, sprouts or not.

 

[voodooless]

You dare start a topic even more divisive than DAC sound signatures

 

[Digby]

I can't help it, I feel secure in the knowledge that I must have made Santa's nice list already, so indulging in a bit of last minute naughtiness. Are Brussels a feature of Dutch Christmas dinners?

 

[voodooless]

Are Brussels a feature of Dutch Christmas dinners?

They can be, it’s quite common, but not exactly traditional. I don’t like them very much though. Probably would like them beat raw, like most vegetables. Otherwise pan fried with bacon is probably doable. Besides, since I’m half German, so Christmas dinner is highly influenced by that as wel . Sprout wise, there isn’t much of a difference though.

 

[fpitas]

I'm not anti in a philosophical sense. But I leave them to those who appreciate them more than me. Meaning I wouldn't eat them if I was starving.

 

[Keith_W]

Parboil them first, then cut them in half. Fry them with onions and bacon with a bit of butter, salt, and sugar. You want them to be lightly browned. Delicious!

 

[wwenze]

Here in Asia, never knew what brussels sprout is until I obtained globalization.

 

[Digby]

Meaning I wouldn't eat them if I was starving.

You say that, but have only had to consider it in a philosophical sense, rather than a practical one (thankfully!)

 

[Digby]

Here in Asia, never knew what brussels sprout is until I obtained globalization.

They have a really strong flavour. I think they'd probably go really well with garlic, ginger, chilli and other typical Asian ingredients.

 

[JSmith]

I like many vegetables, but brussels sprouts I cannot eat. Sorry!


JSmith

 

[BeeKay]

It’s not cooking. It’s discarding it when it comes to Nrussels sprouts.

Happy holidays

 

[RosalieTheDog]

Fantastic. Top tier vegetable.

Parboiled then in a pan with oil and garlic, or butter and nutmeg, also great in the oven (cut in half, oil salt pepper, some garlic powder.

 

[boxerfan88]

Brussel sprout is way worse than bitter gourd.

 

[mhardy6647]

Love 'em here -- roasted (or stir fried). Bacon is always a welcome adulterant additive.
We'll be havin' a Brussels sprout and white bean stir fry for Christmas Eve dinner tonight, as fate would have it.

 

[BenjaminB]

mmm, brussels. Here also known as rose cabbage.
Boil add some butter and salt - mmm.
Can also add cream after boiling, those who want can add garlic and such.

Another track is using bacon. Nice as well, but some of the taste is lost.

Brussels is in a a way similar to asparagus, mild taste (if everything is good) - but not to everybody's liking.

May occur on the Christmas table, as well as other cabbages as red, green, brown cabbage.
Actually, Christmas table 2023 is in the (recent) past.

 

[SIY]

Shred and stir fry with a splash of soy sauce and hoisin at the end. Get them singed but still crisp, which means a real wok over real heat.

And a more Western way.

 

[Digby]

Parboil them first, then cut them in half. Fry them with onions and bacon with a bit of butter, salt, and sugar. You want them to be lightly browned. Delicious!

Red onions or white (I like the idea of red), was with you up until sugar....hmm, I think you need a little of that bitterness to be a sprout.

Parboiled then in a pan with oil and garlic, or butter and nutmeg, also great in the oven (cut in half, oil salt pepper, some garlic powder.

Nutmeg, intriguing. Never would have though to use it, but can see how it would go. Perhaps cinammon or star anise too? Garlic sounds good.

Another track is using bacon. Nice as well, but some of the taste is lost.

I like them with bacon, but I think it is kinda the easy way out. I prefer the idea of a vegetarian dish.

Shred and stir fry with a splash of soy sauce and hoisin at the end. Get them singed but still crisp, which means a real wok over real heat.

I take it you mean one of those afterburner type things they have in Chinese restaurants. Sadly I don't have that, though the recipe sounds great

And a more Western way.

Yes, nuts is good. I imagine pine nuts would be very nice too.

 

[SIY]

I take it you mean one of those afterburner type things they have in Chinese restaurants.

I have a 100,000 BTU wok stand, but I also can get a good singe if I use a high flame on my range. It will not work with electric or induction, nor for wimpy burners or "American" woks with thick metal and non-stick coatings..

 

[JP]

thick metal

Calibrating - what thickness range would you consider preferred?

 

[SIY]

Hmmm, I'll have to mic mine to see. Carbon steel, the cheap ones you can get at Chinese groceries, those re really the best. I've had mine for 40 years.