Brussel Sprouts

Brussel Sprout recipes

Brussel sprouts growing

What to know more about Brussel Sprouts?

Creamed Brussels sprouts

Lentils with Brussel Sprouts

Roasted Balsamic Brussels Sprouts

Brussels sprouts gratin with flaked almonds

 

Creamed Brussels sprouts

Creamed Brussels sprouts
 
Author:
Ingredients
  • 300g Brussels sprouts
  • ½ tbs butter
  • sea salt and black pepper
  • ground nutmeg
  • 100-150 ml cream
Instructions
  1. Trim the sprouts, and cook in a large pot of boiling salted water until tender. Drain, refresh in cold water, and lay out on a clean dry cloth to drain further.
  2. Melt the butter in a fry pan and fry the sprouts until well-coated. Add the salt, pepper and ground nutmeg, stirring, then pour in the cream and bring to the boil. Allow the cream to bubble away until reduced by half, then turn the heat down to a simmer. Use a potato masher to lightly crush the sprouts, and keep warm until serving. The sprouts will absorb the cream by the time you serve.

 

Lentils with Brussel Sprouts

Lentils with Brussel Sprouts
 
Author:
Ingredients
  • 150 gm red or green lentils
  • vegetable oil
  • 2 kg Brussels sprouts, trimmed and halved
  • 1½ cups coriander
  • Dressing:
  • 200 ml extra-virgin olive oil
  • 100 ml balsamic
  • ¼ tsp honey
  • 2 tbs hot English mustard
Instructions
  1. In a saucepan place lentils with cold water and bring to the boil. Cook 20 minutes, drain and set aside.
  2. For Dressing:
  3. In a bowl combine ingredients, season to taste, set aside.
  4. Then in a large deep fryer or saucepan put oil and deep-fry Brussels sprouts in batches, stirring occasionally for 5 minutes, take out and drain on paper towel.
  5. In a bowl place sprouts with lentils and dressing. Garnish with coriander.

 

Roasted Balsamic Brussels Sprouts

Brussel Sprouts
 
Ingredients
  • 450g Brussels sprouts
  • 2 tbs extra virgin olive oil
  • ½ tbs balsamic vinegar
  • salt
Instructions
  1. Preheat oven to 204 C.
  2. Remove tough outer leaves of the Brussels sprouts, rinse well, cut off the stem end. Slice in half vertically (through the stem end).
  3. Toss sprouts with olive oil and balsamic vinegar in a bowl. Pour onto a sheet pan lined with aluminum foil. Sprinkle sprouts generously with 2 to 3 pinches of kosher salt. Roast for about 20 minutes, until sprouts have begun to caramelize on the edges.
  4. Note: These can be made up to 8 hours in advance. Cover and refrigerate, then warm in a 150C oven for 10-15 minutes prior to serving.

 

Brussels sprouts gratin with flaked almonds

 

Brussels sprouts gratin with flaked almonds
 
Author:
Ingredients
  • 900g Brussels sprouts, trimmed
  • 20g butter
  • 4 tsp sunflower oil
  • 150g bacon, cut into short thick strips
  • 20g flaked almonds
  • 400ml double cream
  • 2½ tsp lemon juice
  • 5½ tbs white breadcrumbs
  • 4 tbs parmesan cheese, freshly grated
  • salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 200C.
  2. Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half. Place the butter and oil into a wide frying pan over a medium heat. Add the bacon and almonds and sauté for 3-4 minutes, until lightly browned.
  3. Then add the sprouts and sauté for a further 2-3 minutes, stirring constantly. Add the cream and bring the mixture to the boil. Boil for 2-4 minutes, until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper.
  4. Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish. Mix the breadcrumbs and parmesan cheese together in a bowl, then sprinkle evenly over the top of the sprout mixture. Place into the oven and bake for 18-20 minutes, until the top is golden-brown and the cream visibly boiling. Remove from the oven and serve in the gratin dish.

 


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