Brussels sprouts

many dates

Brussels sprouts are a strong-tasting cabbage variety that grows tiny buds (sprouts) on a long vertical stem. (Pic2) Many people absolutely hate them. I like them well enough most of the time.

When you buy fresh sprouts, choose nice firm sprouts. If they came separated from the stem, cut away the dried cut-mark on the bottom, remove any wilted leaves and cut away any blemishes or discard that blemished sprout completely.

Frozen sprouts are usually very clean already, but also more expensive.

boiled Brussels sprouts

2019-07-15 a.o.

I use Brussels sprouts quite often for soups, especially when I make a large pot that will last me several days. Only with prolonged cooking and overnight rest do the sprouts release their typical flavor to their best advantage.

Adding celery / lime juice to the bowl may break the strong cabbage flavor enough that people who don't normally like them might begin to enjoy them.

I don't always leave the vegetables in the soup, but sometimes serve them as a side dish. Look for more Brussels sprouts in soup and meat recipes.

Pic1+2: two soups with Brussels sprouts

INGREDIENTS

This is what you need for 2-4 servings:

1 lb. Brussels sprouts, fresh or frozen
S&P
stock / bouillon

Directions

Pic2: raw sprouts off/on the stem
Pic3: seafood stew with sprouts
Pic4: crockpot sprouts

Clean the sprouts. Cut away any damaged parts.
Rinse in salted water to remove bugs and snail slime.
Combine with tithe other ingredients in a large pot.
Crockpot works fine too, but the sprouts will be mush.
Bring to boil. Reduce heat.
Cover and simmer 10-30 minutes, to your preferred doneness.
Optional: use short boiling and roast or pan-fry afterwards until they scorch a bit.
Serve and enjoy.

Pic5: cuppa sprout soup - 2018-07-24
Pic6: beef shank soup - 2019-10-12
Pic7: chicken veggie soup - 2019-10-28

Brussels sprouts on the internet

All pictures below were borrowed from the internet.

I occasionally also roast/pan-fry Brussels sprouts as a side dish. I still prefer to boil them first before I do that. It mellows the flavor a bit. However, I don't seem to have pictures of doing that. I borrowed some form the internet FYI and inspiration instead.

Pic8: shaved kale and sprout salad
Pic9: lightly sautéed in oil
Pic10: lightly baked with shallots and balsamic vinegar

Pic11: pan-fried hard
Pic12: sprout + bacon skewers
Pic13: battered and deep-fried

Pic14: cheesy sprouts casserole
Pic15: creamy sprouts casserole with blue cheese
Pic16: cheese & sprouts dip

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org