Shocking culinary news from the UK’s Guardian newspaper today.
First up. Brits, it seems, have abandoned Brussels Sprouts in favour of more exotic broccoli. Sprouts, apparently, have been used as a pricing indicator for the state of the UK economy since 1947. This year though they are being dropped and being replaced by Brocolli and – God forbid – zucchini (though the Brits call them courgettes).
Surely not enough British readers have discovered sprouts sauteed with garlic or Alice Waters style. I’m all for a new campaign to restore Brussels sprouts to their rightful place at the top of the good food chain.
How do you cook yours?
- Matthew
I cook mine the Nigella way-with chestnuts, bacon and loads of olive oil. Then I hoard them (even though no one else in my family really likes them or wants any.)
I like mine halved, then stir-fried in some light olive oil and sesame seeds, served with a splash of toasted sesame oil.
or a variation on the theme – stir-fried in some light olive oil and mustard seeds, served with a dollop of french mustard.
But if you don’t like sprouts – you can kill them here http://www.eyegas.com/xmas05/
Enjoy!
Butter. Lots and lots of browned butter.
I have to second the chestnut and bacon method. I saute them in the rendered bacon fat, throw in a bit of chicken stock and cover to steam for a couple minutes. Then I uncover, add the chestnuts and a sprinkle of brown sugar and cook on high until stock and butter have reduced to a glaze and the sprouts are caramelized a bit.
Quartered, roasted at 450 until browned, then drizzled with truffle oil and shaved parmesan. Unbelievably good.
Shredded into leaves, browned in bacon and shallots is also yummy.