The latest polarizing vegetable to really catch on, Brussels sprouts are fantastic when their preparation is given some thought -- shredded or left whole, left raw or deep fried, dressed with butter or walnut oil. In anticipation of Thanksgiving, share your favorite Brussels sprouts recipe with us!
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Since the temperature was below 65, Amanda had to dress "appropriately."
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Scoring the sprouts.
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The recipe added that lemon zest, parmesan, and bacon were all optional additions. We went with the lemon zest, and were glad that we did -- it added a nice brightness.
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Successful blanching requires an appropriately sized pot, and enough salt to make the water taste like the sea.
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Apparently, once the hat comes out, it doesn't come off.
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The sprouts marinate for a few minutes between blanching and grilling.
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It was a gorgeous day, so we opted to actually grill them, but we also tested them in a grill pan and had great success.
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We found that the sprouts needed to steam for no longer than 5 minutes.
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During one testing round, we (ahem, Amanda) read the butter measurement wrong, and used half what the recipe called for. There was less of the delicious sauce, but it was still delicious.
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BACON!
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After the butter foams, it begins to get brown around the edges. Watch it, though. It burns quickly.
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Adding the cream stops the butter from browning further.
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After we added the apple, we found that we only needed to saute the mixture for 3-5 minutes more before everything was cooked perfectly to our taste.
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