Brussel Sprout Recipe #1 |
Simple Brussel Sprouts |
This is a simple, traditional way of cooking Brussel sprouts. It also overcomes the dreadful smell that usually emanates from a sprout-cooking kitchen at Christmas...
The smell is caused by the sulphur in the sprouts being released when boiling. Over-cooking makes this worse, so the key is to cook them until they are just cooked - still with a slight crunch. Then there's hardly any smell - and certainly no mush!
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Method |
- If the sprouts are still on their stem, gently snap them off.
- Wash the sprouts and remove any yellowing leaves.
- If you think there might be bugs in your sprouts, soak them in warm, salted water for 10 minutes. This brings the bugs out... Rinse well before cooking.
- If you want, you can trim the stalks, but this is only really needed on large, mature sprouts.
- If you have a mixture of large and small sprouts, slice the largest ones in half, so they take the same cooking time as the smaller ones.
- Then either boil them for 5-8 minutes or steam them for up to 10 minutes.
Don't over-cook them, or they'll go stinky and slimey...
- Either serve as they are, or peel - use gloves!
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Time From Cupboard-To-Table |
| 15 minutes |
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Notes & Variations |
| Over-cooking creates slimey sprouts. Don't do it! |
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