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Health & Science
Tue December 25, 2012
Episode Eleven - Brussel Sprouts
CLASSIC BRUSSEL SPROUTS
4 cups of water steamer basket 1 lb. Brussel sprouts, trimmed and cut in half 2 to 3 teaspoon unsalted butter, margarine or olive oil To prepare Brussel sprouts, trim 1/4" from the bottom and score the trimmed sprouts with a deep X. Pour the water into a large sauce pan and bring to a boil. Place the Brussel sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussel sprouts are tender. Drain, add butter/margarine/olive oil and salt and pepper to taste and toss. Place the Brussel sprouts in a bowl and serve. Makes 4 serving. This can be doubled or tripled. BRUSSEL SPROUT SAUTE Not excited by Brussel Sprouts? This method turns the little heads into a deliciously different kind of vegetable dish! 20 to 25 firm, ripe Brussel Sprouts 2/3 cup onion, diced fine 3 tablespoons white wine 1/2 cup chicken or vegetable broth 4 tablespoons margarine salt and pepper to taste Using a sharp paring knife cut the stem end off the sprouts, freeing the individual leaves. Carefully remove all of the leaves, cutting the stalk a second time if necessary. Heat 2 tablespoons of butter a heavy skillet over medium heat and sauté the onions until translucent. Quickly sauté the Brussel sprout leaves for a minute or two. Add a pinch of salt and a grind or two of pepper and the white wine. Reduce the wine for a minute then add the chicken or vegetable broth, lower the heat and cover. Toss the mixture occasionally and cook until tender, 5 to 7 minutes. Add the margarine to the pan and toss with the sprout leaves. Serve immediately. Serves 4 Note. You can also add 2 cups of cooked white or wild rice to the sauté just before serving and have wonderful side dish for 6 to 8.