Brussels sprouts get a bad rap. They're tiny cabbages, so when you cook them, they have a tendency to reek something awful. But they're delicious when done right, so if you've only had the frozen steamed ones, it's worth it to try a different spin.
One of my favorite ways to prep these is to shred the sprouts, by which I mean, cut off the base and slice them really thin. You would think a mandolin would make this easier, but really, a good sharp knife does the trick. Then you just saute those on the stove for a few minutes -- yes, bacon fat makes an extra-special saute, and I've used duck fat too -- and serve up.
Ah, here's the recipe I learned that strategy from. (I had candied pecans from the store, so threw those in... very tasty.)
But how I've done them in the past year -- how I've done so many things in the past year -- is braising them, a la All About Braising.
And what doesn't taste better sauteed in fat and then simmered for half an hour in heavy cream?
Orangette's got the recipe online for you already. And if braising a winter vegetable in a cup of heavy cream doesn't quite seem seasonal, well, you're right about that. Seasonal? No. Greenly delicious? You bet.
Thanks for the yummy post.
When KR is out of town and I'm cooking for myself I like to buy a big load of brussels. I just steam them and eat with butter.
Posted by: ken | May 26, 2009 at 02:31 PM