Vegetarian: Brussel Sprouts

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Index Recipes for Brussels Sprouts

    Cranberry Pistachio Pesto on Roasted Brussels Sprouts

  1. Garlic Walnut Brussels Sprouts
  2. Shaved Brussels Sprouts with Onion
  3. Roasted Brussels Sprouts with Cranberry Pistachio Pesto
  4. Feisty Brussels Sprouts from Anna Getty via Heidi Swanson

About Brussels Sprouts

Description: These tiny cabbages grow on tall, thick stalks. Brussel Sprouts are in season Autumn, Winter

Selection: Choose bright green sprouts smaller than a ping-pong ball. They should feel firm and crisp and be tightly closed. Sprouts on the stalk will keep longer.

Storage and handling: Store in a loosely sealed plastic bag in the refrigerator for no more than 2 days. Before serving, remove from stalk, peel off the outer layer or two of leaves, and take a thin slice off the stem end. Rinse in cold water. Cut an X in the core for even cooking.

Preparation: Steam small brussels sprouts 6-8 minutes, medium ones 8-10 minutes, large ones 10-12 minutes. Boil in small amount of water until just tender, 4-5 minutes for small sprouts, 5-8 minutes medium, 8-12 minutes large. Sauté thinly sliced sprouts in a flavorful fat (butter, olive oil, bacon grease) for 4-5 minutes (SIS, p. 199). Microwave a half pound of sprouts in a covered dish with 1⁄4 cup water; small sprouts take 2 minutes, medium ones 4 and large ones 8.

Serving suggestions: Use raw small, tender sprouts, halved lengthwise, in a vegetable tray. Top cooked sprouts with vinaigrette, toasted nuts, or a white sauce flavored with cheese or Dijon mustard (SIS, p. 325).

Nutrients: Vitamins A, B6, C, K, folate; potassium; cancer-preventing compounds sulforaphane, isothiocyanate and indoles; fiber.

1 lb = 3 1⁄2 cups
1 lb = 2 1⁄2 cups

Source: About Brussel Sprouts

22IndexFeisty Brussel Sprouts

[Heidi Swanson] [Soups] [Reference ] [Tofu] [Noodles and Tofu ] [Healthy] || [Asian ] [Thai ] [ Feisty Green Beans] [Vegetarian] [Brussels Sprouts] [Lee's Recipes]

Based on Heidi Swanson's Feisty Green Beans. Heidi came across a recipe for green beans in Anna Getty's Easy Green Organic. Anna Getty is great granddaughter of J. Paul Getty I, The original recipe is called John Pepper's Exotic Green Beans and it is on Page 189 of Easy Green Organic. It was a recipe from one of Anna's family friends, which in Heidi's mind is always a good sign. The last sentence in Anna's headnote stated, "the ingredient list is long, but these are the best green beans you'll ever make." Green beans, crème fraîche, garlic, golden raisins, almonds, a ranges of all, seventeen ingredients. This was enough to convince Heidi to make it. Heidi gives this recipe highest rating "insanely good" and she suggests using the recipe for other than green beans. See the original recipe Feisty Green Beans. Heidi says you could use this recipe with asparagus or cauliflower too.

Feisty Brussels Sprouts

Use a white wine that you'd want to drink after opening. And for those of you looking to speed things up, you don't need to slice the green beans, but it was a good call, the sauce gets into all the nooks and crevices.

1 pound Brussels Sprouts, halved
1/2 cup / 2.5 oz / 70g golden raisins
1 tablespoon extra virgin olive oil
2 garlic cloves, thinly sliced
1/2 medium yellow onion, finely diced
3 bay leaves
1/3 cup / 80 ml white wine
1/2 teaspoon hot paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon salt
scant 1/2 teaspoon crushed red pepper flakes
6 ounces extra-firm tofu, cut into 1/2-inch cubes
2 tablespoons unsalted butter
1/3 cup / 120 ml crème fraîche or sour cream
1/4 cup / 3/4 oz / 20g sliced almonds, toasted
1/3 cup / one handful of finely chopped fresh cilantro
salt and pepper to taste

Cook the Brussels Sprouts in a pot of well-salted boiling water for about a minute, just long enough that they lose their raw edge. Drain and dunk in ice-cold water to stop the cooking. Drain again and set aside.

In a small bowl cover the raisins with scalding hot water for five minutes, drain and set aside.

Heat your largest skillet over medium heat. When the pan is hot, add the oil, garlic, onion, and bay leaves. Cook for 5 minutes, or until the onions and garlic start to brown just a bit. Add the wine and cook until it has mostly evaporated. Carefully remove the bay leaves. Stir in the paprika, cumin, coriander, curry powder, salt, crushed red pepper flakes. Stir in the tofu and raisins and cook until heated through, a minute or so. Add the butter and green beans and stir until the butter has melted. Remove from heat and stir in the crème fraiche, then most of the almonds and most of the cilantro. Taste and add more salt and some pepper if you like. Serve topped with any remaining almonds and cilantro.

Serves 4 to 6.

Inspired by a recipe in Anna Getty's Anna Getty's Easy Green Organic, to be published by Chronicle Books, 2010.

Source: 101 Cookbooks by Heidi Swanson

ewestgate August 1, 2011