Sprouts And Spuds

I have added Brussel sprouts to my garden this year; it will be my first time planting them. I have always loved them so it will be especially nice to enjoy them fresh picked right from my own back yard. Brussel sprouts can be prepared in a hundred different ways from simple to over the top and turn out delicious every time. I like this recipe because it reminds me a little of the English bubble and squeak (cabbage and mashed potatoes). I guess you could mash this up and pretty much have the same thing either way it is just good eating made simple.

Brussel Sprouts and New Potatoes

About a dozen sm. red potatoes  washed and quartered
A dozen or so Brussels sprouts, trimmed with X cut in stem for quicker cooking
Tablespoon of butter
Tablespoon of olive oil
3/4 c. of chicken broth or water
Salt and pepper to taste
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh chives or green onion tops

Place Brussel sprouts and potatoes in large sauté pan with olive oil and butter set to medium high heat. Once sprouts and potatoes are nicely coated with the butter and oil add the chicken broth. Bring to a boil for 5 minutes then lower heat, cover and let simmer for another 20 to 30 minutes. Turn off heat, add salt, pepper, herbs and onion tops, give it a good stir and serve.

The addition of crumbled bacon or a dollop of sour cream is a welcome touch.

Yucky Sprouts

I know that I have said this before and I am about to say it again, I absolutely love brussel sprouts. I am actually surprised that I do not post about them more often. I am sure my grandmother could care less if I ever posted about them again…..she is not a big fan. My grandmother puts it quite nicely; she merely states that she has never developed a taste for them unlike those who cannot resist shouting out a big “Yuck” at the mere mention.
Well for those of us who happen to love the little green gems here is another way to prepare them that I am sure most of us will gladly enjoy.

Brussel Sprouts in Sour Cream Onion Sauce

1/2 lbs. Brussels sprouts (leave whole or cut length wise)
1 Large Onion (any) chopped
1 pint of sour cream
2 Tablespoons of butter
Salt and pepper to taste

Steam or boil brussel sprouts for 15 minutes or until tender. Sauté onion in butter until rich brown, add in sour cream, stirring constantly. Add brussel sprouts and mix well, leave on heat for 2 more minutes then serve.

Brussel Sprout Salad

Either love them or hate them but I think Brussel Sprouts are truly delicious. I have actually been known to steam up a batch, sprinkle them with a little salt and eat them like popcorn while watching TV. Another favorite is frying them with a little bacon until the Brussel Sprouts begin to caramelize (yum). My mother would just roast them in the oven with a little olive oil, salt and pepper and they were just wonderful.
But recently while perusing some of the local farmers markets, I have noticed some of the greenest most gorgeous sprouts I have ever seen. So, I decided to prepare them in a way that would keep them as close to their natural state as possible, this salad is vibrant in color and very fresh tasting. If you already love Brussel Sprouts you will love them even more and if you hate them, this salad may just sway you to change your mind.

15 good sized Brussel sprouts
Cherrytomatoes (a dozen or so)
2 or 3 Tablespoons of Olive oil
1 or 2 Tablespoons of Lemon Juice
1 clove finely chopped garlic
Salt and Pepper to taste

Boil or steam sprouts until they are tender (approximately 7-10 minutes). Place them under cold water to stop them from any further cooking. Cut in half, placing them in a bowl.
Cut tomatoes in half and add to sprouts. Add garlic, dress with olive oil, lemon juice and salt and pepper to taste, chill before serving.