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Sprouts...

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Meg888 | 11:49 Fri 16th Dec 2011 | Food & Drink
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I fancy doing something a bit different with them - I don't like the pancetta & chestnut thing with them. Does anybody else have any way of making them taste different/fabulous? I love them just boiled, salted & buttered but I'm trying to persuade my family to eat them!

And/or if you have any unusual recipes for them??
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The HFW recipe for sprout roasted with shallots and finished with squeeze of lemon is quick, simple and delicious.

Another favourite of mine is to cook a finely slice a couple of rashers of smoked streaky, fry until beginning to crisp add finely chopped onion and cook until the onion begins to colour at the edges, add a clove of finely chopped garlic (this...
12:29 Fri 16th Dec 2011
Shredded, fried with lardons, yummy!
I chop them as finely as possible or chuck them in food processor then stir fry them with dried crushed chilli.
love them shredded and steamed with oyster sauce
butter, garlic, caraway seeds

Shredded and stir fried with sesame seeds and soy sauce

steamed then tossed in herb butter with a little parmesan
Such a shame to do anything other than just boil them, soooo delicious!!!!
I hate sprouts just the smell of them cooking makes me gag.
one of my fave veggies...just never cook them with a lid on the pan you need to let the sulphites escape...its that that makes them produce the foul wind issues
Making sprouts take delicious ? That seems a tall order. Maybe if you boiled the taste away for a week or five, and then added something that tasted nice to them. Then perhaps you could remove the sprouts and serve what was left ?
... and remember folks ...

"A sprout is for life, not just for Christmas"
So keep the lid on so the sulphites do not escape and then eat all the "bad wind" with the sprouts.

Right that's it I'm gagging now.
There's a recipe which uses almonds instead of chestnuts - and if you shred individuals leaves rather than serving them whole, you can use them in stir fry recipes.
Or have I read that wrong?
Brussels sprouts provencale- ideal for left-overs. Onion and garlic in olive-oil, add canned chopped tomatoes and tomato puree. Cook til thickened, add halved cooked sprouts and heat through. Fresh basil to finish.
hugh fearnley whatshisface roased them whole with onions, they looked very nice. i've made this with them too:
saute 4oz lardons and 2 tblspns flaked almonds in butter and oil. add 675g cooked, halved sprouts to the pan and cook for 2 mins. add 284 ml carton double cream and let it boil for 2 mins. season and add a dash of lemon juice, transfer to a shallow dish. mix 4 tblspns breadcrumbs and 3 tblspns grated parmesan and scatter over . bake for 20 mins at 180.

have to say i love them just boiled, and then cold with leftovers on boxing day.
there was an episode of the one show where they did loads of stuff with them, a chef specialised in creating recipes. at least i think it was brussels, i'll have a hunt.
I've always thought that adults that don't like sprouts have very immature taste-buds, a bit like children.
Is eating children still allowed?
Ha-ha. Or, should that be ho-ho?
only if you are a wicked witch with a gingerbread cottage
i can't find anything but the chef is felice tocchini and he makes brussel sprout smoothies, and brussel sprout cake, canapes etc.

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