A misunderstood vegetable
These recipes just might convert a few brussels sprout haters
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| If you love brussels sprouts, you’ll love these recipes. If you hate brussels sprouts, Stuffed Brussels Sprouts or Brussels Sprouts with Oranges may be just the dish to change your mind. (Herald Photos by Adam Nekola) |
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What is the deal with brussels sprouts?
People either like them or really detest them. There is no middle ground when it comes to brussels sprouts.
Brussels sprouts are really one of the “cuter” vegetables. They look like little heads of cabbage and are easy to prepare.
Who among us doesn’t remember mom saying “eat your brussels sprouts?” In fact, I can remember “gagging these down” on more than one occasion! My memory of these is of a slimy, soft and bitter vegetable.
My mother rarely made these. I doubt that she could stand all the complaining and whining.
Bear in mind when preparing brussels sprouts that they should not be over cooked.
Brussels sprouts are a healthy vegetable packed with vitamins.
To prepare brussels sprouts for cooking, take off any leaves that are yellowed. Cut off the thick end of the sprout and remove any loose leaves. Either cut the brussels sprouts in half or, if you want to serve them whole, but an x in the bottom of the sprout
I prefer to cut them in half because then there is no need to cut them when eating. The half is the perfect size to just pop in your mouth.
If you are cutting the sprout in half, do this before you cook them.
Drop the prepared brussels sprouts in boiling, salted water. Cook for only 5 minutes. The sprouts will be firm but tender.
Stuffed Brussels Sprouts is a different and unique appetizer. Even people who do not like brussels sprouts will have a hard time passing up on this appetizer.
This filling is also good for stuffed mushrooms.
Remove only a small amount of the center of the sprout after cooking. I found it easiest to do with a grapefruit spoon, but a knife or regular spoon works also. Be careful not too take out too much. You will want something to put the filling in.
It is a good appetizer for those who want just a small taste.
I topped off this appetizer with a sliced olive for some color and a little saltiness.
Brussels Sprouts with Oranges is a side dish that will appeal to everyone. Cook the sprouts and mix with orange juice drained from the can and then add the other ingredients.
Right before the sprouts are ready to serve, garnish with oranges and sprinkle with chopped nuts. (I used walnuts.)
If you want to make this dish ahead of time, do not add the oranges or nuts until you have warmed the sprouts in the microwave.
I usually find that I do not have that many oranges left for garnish. It seems everyone who passes through the kitchen helps himself to a few oranges!
The flavor of this dish is delicious and could turn a die-hard brussels sprout hater into a new recruit for eating these sprouts.
I am pretty confident that my mother will be quite surprised to know that I can eat brussels sprouts without gagging and throwing a tantrum.
I guess when we grow up we are sometimes willing to try things that we never thought we would.
Brussels sprouts, like spinach, are one of those healthy vegetables that we may have to be “grown up” enough to try.
Prepare these dishes for an appetizer or a side dish and you will be glad to bring something unique and tasty to the table.
And remember, …a good cook always cleans up!
Stuffed Brussels Sprouts
10 brussels sprouts
4 slices bacon, cooked and crumbled
½ cup finely minced onion
2 TB finely minced green pepper
1 tsp. salt
1/8 tsp. pepper
3 oz. cream cheese, room temperature
½ cup fine dry bread crumbs
Sliced green olives (optional)
Trim off ends and cut sprouts in half, removing any yellow or loose leaves. Reserve loose leaves that are whole.
Blanch the sprouts in boiling, salted water for 5 minutes, adding the loose leaves the last two minutes of boiling. Remove from heat, drain, and add to an ice water bath to cool and stop the cooking action. Put on paper towel to dry.
Mix together the rest of the ingredients and set aside. This mixture will be thick.
Scoop out some of the inside of the brussels sprouts. Fill with bread mixture and mound on top of sprout. Fill loose leaves with remaining bread mixture.
Top with a slice of green olive, if desired.
Bake at 350 degrees for 8 to 10 minutes. Serve immediately.
**These appetizers can be prepared ahead of time and baked right before serving. Store covered in refrigerator until ready to use. Bring to room temperature before baking.
Brussels Sprouts with Oranges
1 lb. brussels sprouts (20 to 25)
1 small can mandarin oranges
¾ tsp. ground ginger
1 tsp. cornstarch
Salt and pepper
¼ cup walnuts (optional)
Trim off ends and cut brussels sprouts in half, removing loose and yellowed leaves. Blanch brussels sprouts in salted, boiling water for 5 minutes. Drain.
Put brussels sprouts in skillet on stove top over medium heat. Add the juice from the can of oranges, reserving oranges for later. Then add ginger, cornstarch, salt and pepper.
Turn heat to medium high and cook for about three minutes until thickened. Watch constantly.
Place sprouts in serving dish. Garnish with oranges and sprinkle the top with chopped walnuts.
**If you want to make this ahead of time, do not add oranges or nuts until the sprouts have been warmed in the microwave for about 2 minutes or until hot.
