3.4.10

SAUTÉED BRUSSELS SPROUTS


Some people advise to cut an x into the root end of every sprout, but it doesn't make any difference.  The sprouts are still bitter AND soggy. I kept experimenting and after making this dish I realized what makes brussels sprouts bitter: Cooking them whole. Ever since I cut them in half or take them apart; and I never had a bitter sprout since. 

SAUTÉED BRUSSELS SPROUTS
1 lb. Brussels sprouts
2 tsp oil
1 clove garlic, minced
3-4 Tbsp vegetable broth
salt to taste
chopped almonds
grated Parmigiano-Reggiano cheese (optional)

• In a large non-stick skillet heat the oil on medium heat.
• Add the almonds and toast lightly.
• Remove almonds and set aside.
• Trim off stem ends and cut the sprouts crosswise.
• Take apart the sprouts separating the leaves.
• Add the sprouts, garlic, salt, nutmeg and pepper to the pan.
• Sauté sprout leaves for two minutes.
• Add the broth one tablespoon at a time.
• Continue to sauté 6-8 minutes until sprouts are crisp-tender.
• Stir in the almonds and transfer to serving plates.
• Garnish with cheese.  

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!