Try them au gratin with bechamel sauce, and you will soon become addicted!Quote:
Originally Posted by Susan Otcenas
:D
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Try them au gratin with bechamel sauce, and you will soon become addicted!Quote:
Originally Posted by Susan Otcenas
:D
apple cider vinegar! yum!
I prepared this recipe today..delicious.Quote:
Originally Posted by shootingstar
I saute them with garlic and a bit of onion or bacon, or I roast them with olive oil, bacon, a little salt and lemon juice. And I love them. A bit of a paint to prepare because I need someone to hang around with me and pull all the outer leaves off and help me slice the things, but worth it. So worth it.
I was a kid whose mother (and father) overcooked the veggies--boiled the poor things to death, they did. I now can't stand the thought of a boiled vegetable. I like mine crunchy, so they get lightly steamed or sauteed or roasted (okay, that doesn't result in crunchy veggies, but roasted carrots with a bit of ginger...)
Edit: and yay for me not paying attention to the fact that this was a year-old thread. It should have struck me as odd that a four-page thread about sprouts just sprang up out of nowhere.
No need to start up a 2nd brussel sprouts thread. So I went rummaging around in the attic. :D
History has relevance..or are we so fixated on just topics 3 days old? :)
I love them in the most simple way: boiled al dente, then sauteed in some butter. Pepper and nutmeg...hmmmmmmmmmmmmmmmmmmm
Yummy! Sometimes I just steam them and sprinkle whatever spices on them that seems good at that moment.Quote:
Originally Posted by papaver
Bring this thread forward to another year...
Yesterday I had lunch in our cafeteria - pot roast, roasted new potatoes, and vegie choice - corn or brussel sprouts. Now the corn was just plain corn, and I already had a starch... and the cook was offering everyone his brussel sprouts. Well I happen to like brussel sprouts and they did look interesting.
Brussel sprouts, chopped apple, dried cranberries, walnuts, and the sauce tasted like it had apple juice. They were wonderful! I could have had two servings. :D The brussel sprouts were sauteed, and definietly not "cooked to death."
The pot roast was fork tender and tastey too.
Wow, I want to come eat at your school!
Roxy
Not a school, but an office cafeteria - and not a "big bucks" joint either. Trust me on this, the office is a former Ford plant, vintage 1940s. "Fairlane Cafeteria"Quote:
Originally Posted by channlluv
Oh, that explains it, then. Food for grownups. :)
We just came home from the store with some "Brussle Sprouts" as the label says. Or should I say "lable?"
I made these the other day - pretty good!
http://www.nytimes.com/2009/10/28/di...mini.html?_r=1
Scroll down to see the video - Mark Bittman is wonderful
http://www.101cookbooks.com/archives...fu-recipe.html
Tofu and brussel sprouts! Doesn't even taste like you're eating either!
Oh my, that looks and sounds heavenly! I'll have to try it. I haven't had brussel sprouts in literally decades, but I'd bet I'd like 'em in this. Thanks for posting!Quote:
Originally Posted by FunSize