I guess eating Brussels sprouts is an acquired taste. I never ate them, thinking them nasty little green things, like miniature cabbages (which they are) until I lived with a vegetarian who kniew how to cook them properly. I love them now and cook them in many differents ways. You can steam them whole and serve them with a little butter, or cut them in half lengthwise and saute them in a little vermouth. If steaming, be sure to cut a small X in the stem end of the sprouts before you cook them; this lets the heat into the sprout and keeps that part from being tough. And if you're sauteeing them, cover during the last part of cooking so they will steam a little. But here's another method, where the leaves are separated from each other and then sauteed.
Trim the outside of the sprouts to remove all leaves with holes in them. Cut the sprouts in half vertically, then make a V incision in each half to remove the core before pulling the leaves apart. Saute them in brown butter (cooked alone for a short time to make it brown) or with bacon or pancetta for about five minutes until they soften and are bright green. Season with a little salt and a pinch of sugar, cover the pan and cook for an additional 2 minutes.
A pound of sprouts yields about 6 cups of leaves, enough for four to six. Diced onions, mushrooms, or chestnuts are also a good addition. Instead of bacon or pancetta, you can also use a little shredded proscuitto.
Whole sprouts can also be peeled. Cut the stem end and remove any brown leaves or those with holes in them. Pry a leaf loose and you'll find that they overlap, just like cabbage. Following the overlapping in whichever direction it goes will make peeling the leaves easy.
Trim the outside of the sprouts to remove all leaves with holes in them. Cut the sprouts in half vertically, then make a V incision in each half to remove the core before pulling the leaves apart. Saute them in brown butter (cooked alone for a short time to make it brown) or with bacon or pancetta for about five minutes until they soften and are bright green. Season with a little salt and a pinch of sugar, cover the pan and cook for an additional 2 minutes.
A pound of sprouts yields about 6 cups of leaves, enough for four to six. Diced onions, mushrooms, or chestnuts are also a good addition. Instead of bacon or pancetta, you can also use a little shredded proscuitto.
Whole sprouts can also be peeled. Cut the stem end and remove any brown leaves or those with holes in them. Pry a leaf loose and you'll find that they overlap, just like cabbage. Following the overlapping in whichever direction it goes will make peeling the leaves easy.
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