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Sprouts, for or against??
114 Answers
As the clocks go back soon and the time to set them boiling is upon us, where do you stand?
I love 'em! Recipes also welcome. tia
I love 'em! Recipes also welcome. tia
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Never let a leafy vegetable touch water then they don't smell, steam them! I part cook all the vegetables the day before and then when the roast potatoes go in, the part cooked vegetables, in their serving dishes covered with foil, go into the lower part of the oven. Once the potatoes are ready, the vegetable are fully cooked too, straight to the table, no dirty pans to wash.
Shaved Brussels Sprouts with Parmesan and Truffle Oil Crostini
(if you are feeling extravagant, a little black truffle can be added, and an alternative is some chilli flakes)
Makes 30 Crostini
12 to 14 Large Brussels Sprouts
3 Garlic cloves, minced
½ C. Shaved parmesan
1 T. Lemon juice
6 T. Butter
2 T. Olive oil
Salt and pepper
Truffle oil
Baguette, 30 ½ inch slices
Use either a mandolin or chefs knife to slice each Brussels sprouts thin. Cut off the bottom stem and then slice thin. In a large sauté pan melt the butter and olive oil together over medium heat. Add the garlic, Brussels sprouts and cook for about two minutes. Take off the heat and add salt and pepper to taste. Add a light drizzle of the truffle oil & the lemon juice and taste, then adjust until desired levels are achieved. Toss in the parmesan cheese and add more if desired.
Brush each Crostini on each side with olive oil. Place onto a cookie sheet and bake at 350 until lightly brown. About 5 minutes into cooking, flip each Crostini over to ensure even browning. Remove and let cool.
To assemble, add about one heaping teaspoon of Brussels sprouts mixture to each toasted bread and lay onto a serving platter of your choice. Serve room temperature.
(if you are feeling extravagant, a little black truffle can be added, and an alternative is some chilli flakes)
Makes 30 Crostini
12 to 14 Large Brussels Sprouts
3 Garlic cloves, minced
½ C. Shaved parmesan
1 T. Lemon juice
6 T. Butter
2 T. Olive oil
Salt and pepper
Truffle oil
Baguette, 30 ½ inch slices
Use either a mandolin or chefs knife to slice each Brussels sprouts thin. Cut off the bottom stem and then slice thin. In a large sauté pan melt the butter and olive oil together over medium heat. Add the garlic, Brussels sprouts and cook for about two minutes. Take off the heat and add salt and pepper to taste. Add a light drizzle of the truffle oil & the lemon juice and taste, then adjust until desired levels are achieved. Toss in the parmesan cheese and add more if desired.
Brush each Crostini on each side with olive oil. Place onto a cookie sheet and bake at 350 until lightly brown. About 5 minutes into cooking, flip each Crostini over to ensure even browning. Remove and let cool.
To assemble, add about one heaping teaspoon of Brussels sprouts mixture to each toasted bread and lay onto a serving platter of your choice. Serve room temperature.
