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Brussels Sprouts to Convert
Craig experimented with many ways to
prepare these before he let me try them....and I was hooked, converted,
and have been eating them by the stalk ever since! This recipe is
more of a principle than an exact plan, and tolerates lots of
variations without problems. When it works well, the spouts are
tender and sweet, without a hint of bitterness.
As many sprouts as you want to eat--ideally small, freshly
snapped off the stalk
1 T olive oil
1 T butter
1/2 C dry white wine
1/2 t salt
In the pot which you will use to steam the sprouts, set water to
boil. (I use a two quart pot with a steamer insert, which makes
the whole thing super easy--I rinse the sprouts in the insert, steam
them, and then toss them in the bottom of the pot for the finishing
Remove any dead/yellowed outer leaves. Depending on your
preferences, you can either slice the sprouts in half lengthwise
(easiest) or cut an x about a quarter of an inch into the base of each
one, to let the steam into the interior (when I have some sprouts that
are markedly smaller than the rest, common when I'm picking them off
the stalk myself, I slice the big ones and nick the smaller ones so
they cook more evenly).
Steam the sprouts until they start to smell pleasantly nutty--about 5-7
Drain the pan and warm together the oil and butter. Add the
steamed sprouts and saute gently until they are releasing their
juices. Stir in the wine and salt and cook until the sprouts are
tender-crisp, then increase the heat until the wine is evaporated to a
thick liquid, and serve.
Variation: Walnut Sprouts
Substitute walnut oil for olive oil and saute over lower heat.
Also toss in a tablespoon of chopped walnuts (ideal if toasted briefly
in the microwave or tossed in a dry heavy skillet first). This
brings out the nuttiness of it all.
Variation: Pomegranate Sprouts
Substitute pomegranate molasses, about 2-3 tsp in 1/3 C water,
for the wine.
Variation: Vegan Sprouts
Omit the butter and use just the olive oil.
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