Sauteeing Veg with Water

Cooking Brussels’ sprouts can be a bit of an ordeal. As we’ve discussed a lot on Gastrokid there’s nothing worse in our opinion than boiled and overcooked Brussels’.

For that reason we like to half them and saute em with butter and a bit of garlic in a large skillet. The end result is tasty sprouts but it can be tricky to cook them through properly without burning them.

Enter the addition of water (or white wine) to help steam them as they cook in the skillet.

Last night I heated some olive oil in a 14 inch non-stick skillet, added the sprouts and cooked on a medium-high heat until they started browning. Then I added a healthy dash of water and finely-minced garlic so that the garlic and sprouts steamed without burning.

Once most of the liquid had evaporated I added a small knob of butter and upped the heat to crisp up the sprouts once more.

The liquid principle works great with other hearty green veg like kale or even green beans (we add tomatoes and white wine to the latter).

- Matthew

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2 Responses to Sauteeing Veg with Water

  1. mama_nata says:

    Hey there! Our favorite way to do brussels sprouts is in the oven. Trim and halve them, toss with olive oil, balsamic vinegar, salt & pepper, and pour them one layer deep into an oven-proof baking dish. Roast at about 375 for about 20 minutes. In the meantime, chop up a little bacon or pancetta. Add to the brussels sprouts at the 20-minute mark, and roast for about 15 minutes more until everything is golden brown, starting to caramelize, and smells fantastic. You could also add chopped onion when you put in the bacon. Yum!

  2. evelyn says:

    we have a similar favorite brussels sprouts recipe in our house. this mollie katzen recipe is much like mama_nata’s, but even more basic. just slice ‘em in half, toss with olive oil and salt and bake at 425 for about 15 minutes, tossing ‘em around a little halfway through cooking. inevitably, some of the the leaves fall off during cooking and you end up with yummy crispy brussels sprout chips.
    we use these brussels spouts as a treat/incentive for our 3 and 5 year old boys. (“finish your roast and you can get some more brussels sprouts!”)…

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