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Do You Hate Brussels Sprouts? This recipe might help overcome your senseless prejudice...

post #1 of 17
Thread Starter 

Stir-Fried Brussels Sprouts in Mustard Sauce

 

1/3     cup       Dijon mustard

1        Tbsp     honey

3        Shallots, sliced thin

2        cloves   garlic, minced

2        Tbsp     butter

1        Tbsp     EVOO     (h/t Rachel)

1/2     cup       dry sherry

1-1/2  pounds  Brussels sprouts, trimmed and halved

1        cup       chicken stock

S & P

 

Mix the mustard and honey, set aside

Heat the butter and oil in the wok over medium heat; add the shallots and garlic, stir for three minutes

Add the sherry, stir 5 min or so, until almost evaporated

Turn heat to high, add sprouts and broth, bring to boil

Lower heat to medium; cover tightly, cook 13-15 minutes until sprouts are tender

Uncover, heat back up to high, add mustard/honey, stir 1-2 minutes

Salt and pepper to taste, serve immediately

 

Actually this didn't cure my dislike for sprouts. I still hate 'em.  Except when they're fixed this way -  these I can eat all day.

 

Mike   :thumb:

 

Incidentally, this is the season when Trader Joe's sells Brussels sprouts still on the stalk. Fun way to get them.

 

Have a nice turkey!

 

M

travelling gourmand
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post #2 of 17
The ONLY way Brussels sprouts are edible is pickled in a Bloody Mary. ;-)
post #3 of 17

Traditionally I have never been a big sprout fan unless they’re drowning in gravy, but I tried this recently at a trade show and it was truly delicious.

 

http://www.abelandcole.co.uk/recipes/sublime-indian--lime-shredded-sprouts?utm_campaign=Eventemail_BBCgoodfood2013_wk47_RecipeSignUp&utm_medium=email&utm_source=ecm_general

 

 

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Good food is the foundation of genuine happiness

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post #4 of 17

It isnt senseless prejudice , you can truly hate brussel sprouts , because you don´t like their taste. 

 

Im not a fan of brussel sprouts , unless of course you add in a whole lot of salt , bacon , bacon grease , and alot of sauce ( maybe some curry ) , to disguise its original taste completely XD. 

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post #5 of 17

They're not my favorite in taste but I quite like their texture and they're pretty at least so I do eat them.  I recently found a method of tossing them in olive oil and balsamic vinegar and roasting them with garlic in the oven.  The vinegar does wonders.

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post #6 of 17

KK i think ill try that XD. 

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post #7 of 17

x3 KK!

 

mimi

post #8 of 17
Forgot to say, adding a touch of maple syrup balances out the vinegar.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 17

What???? Must be a Midwest thing but me, my family we love Brussel sprouts. Just halve them and fry them in butter with some salt and pepper.

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Thanks,

Nicko 
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post #10 of 17

not limited to the midwest (g)

looks like:

 

post #11 of 17

I love Brussels Sprouts - blanched then halved and sauteed in bacon drippings and finished with a little balsamic and don't forget the bacon!!!  They are specially good with venison and/or beef.

post #12 of 17

Everything with bacon tastes better :P

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post #13 of 17

YUM! A quick sauté in Olive Oil and copious amounts of garlic, of and some S&P. Serve crisp-tender.

 

Both DH and I dislike the little cabbages as my sister and I use to call then as kids... this has been our only Brussels Sprout dish either of us will eat, and like it

BUT

I might consider trying it the Mid-west-way 

ANYTHING in bacon and bacon fat is okey-dokey in my book, for-sure!

post #14 of 17
Thread Starter 

"a method of tossing them in olive oil and balsamic vinegar and roasting them with garlic in the oven."

 

All right Koukou', you've talked me into another B sprout attempt.  Who knows, maybe I'll wind up healthy after all. You recommend 350*, or higher? Mince the garlic and sprinkle?

 

Mike  ;)

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post #15 of 17

I love them with sauteed bacon, shallot and garlic

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #16 of 17
Quote:
Originally Posted by MikeLM View Post
 

"a method of tossing them in olive oil and balsamic vinegar and roasting them with garlic in the oven."

 

All right Koukou', you've talked me into another B sprout attempt.  Who knows, maybe I'll wind up healthy after all. You recommend 350*, or higher? Mince the garlic and sprinkle?

 

Mike  ;)

 

Yes, 350F.  I toss them in a bowl with minced garlic (I grate it with a zester), olive oil, balsamic vinegar, salt/pepper and a touch of maple syrup.  Cut side down and then flip over half way through.  The balsamic and syrup caramelize quickly so you're not in danger of overcooking.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #17 of 17

I love Brussels sprouts the simplest way best:

- blanched on the whole for 8-10 minutes or until just barely done, then cool asap in icecold water to keep the color nicely green and to stop the cooking process.

- sweat a shallot in butter (optional is a little bacon added), add sprouts, add s&p and a lot of nutmeg, imo a must on Brussels sprouts. No real cooking, more warming up for a short while.

Delicious! Love my Brussels sprouts mostly with pork.

 

BTW; some people put sprouts on in cold water to get them blanched. Please plunge them in boiling water, makes such a difference in taste and color.

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