Monday, 30 November 2015

Good Brussels Sprouts

When I was a kid there were certain things that were always on the holiday table.  Mashed potatoes, peas and carrots, turkey, gravy and of course the obligatory guest, Brussels sprouts. Those poor little green gems were always like the guest at the party that no one wanted to invite, but they had been there for so many occasions, how were you going to break it to them that no one really liked their company?  So they kept showing up, the underdog of the vegetable world.  Kale used to have this same social status until a few years ago when it became the "It" vegetable.  I once said that the same would happen to Brussels sprouts, but no one believed me.  Well, believe it friends.

Now, I am not talking about the over boiled version that smelled like, well, you know what.  Those were the sprouts of my youth.  A version so awful, it was as though the adults were on a campaign to make vegetables as gross as possible and reinforce the idea that all kids wanted to eat was a happy meal.  Yes, that was the 80's, the decade of vegetable homicide.

No, these Brussels sprouts are so good, so sweet and lovely that my 11 year old not only hummed whilst eating them, he asked for seconds.  Seconds people!  That would have been an urban myth when I was a kid.  So the next time you want to mix it up at the dinner table or the holiday meal for that matter, I highly recommend you give these a try.  Maybe, just maybe they might even become your new favorite guest at the table. Move over kale...

Good Brussels Sprouts
Adapted from Alice Waters Chez Panisse Vegetables 

1-2 lbs sprouts, thinly sliced
3-4 TBSP unsalted butter
Salt and pepper to taste
1/4 cup chicken broth

Cut the ends off the sprouts and then slice thinly.  

Heat up a skillet on medium high heat and add the butter.  Once the butter is frothing, add the sprouts and toss to coat.  Sprinkle with salt and pepper.   Cook for 1 minute then add the chicken broth.  You want to move quickly here so that the sprouts stay a vibrant green. Cook another 2-3 minutes just until they are fork tender, but not mushy.

Take off the heat and serve immediatelyThese buttery gems should still be bright green and still have a slight bite to them. Lovely.

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