Pellet Fan
Recipe Section => Vegetables => Topic started by: Canadian John on December 29, 2020, 10:50:59 AM
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This year I planted brussels sprouts in the garden for crop rotational purposes, not that I like them even though they are quite nutritious:
Calories: 28.
Protein: 2 grams.
Carbs: 6 grams.
Fiber: 2 grams.
Vitamin K: 137% of the RDI.
Vitamin C: 81% of the RDI.
Vitamin A: 12% of the RDI.
Folate: 12% of the RDI.
Here is how I made a good meal out of them for the two of us.
Using a 10", well seasoned cast iron skillet over medium low heat, I cut 8 strips of bacon into 1" lengths, cooked and placed onto paper towels to drain, leaving the rendered fat in the skillet.
Placed 12 sprouts halved top to bottom, cut side down into the skillet.
Thinly sliced a 1/4 onion and placed it around the perimeter.
Three cloves of garlic after ~ 5 minutes, so as not to burn, were scattered over the brussels.
A few turns of the pepper and salt mill came next.
The cook time (still med/low) didn't take as long as I thought, less than the bacon, to cook them to a soft texture.
The content of the skillet, minus the fat, emptied on paper towels to drain and mixed in with the bacon.The cut side of the brussels had a nice brown crust on the cut side... Not done yet:
Eggs were fried in the remaining goodness and placed on homemade molasses bread toast that was served with the brussels mixture. Yes it was goodvery good. Both of us enjoyed the meal.
Just a note: The eggs had a brownish tint to them from the remaining fat.
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Another way to do them is to use whole sprouts. Wrap in foil with OVOO, sliced garlic and SPG. On to the pit. Takes almost as long as a small potato to cook. They end up soft with a good taste.
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Harvesting note: We always leave the sprouts in the garden well pas frost. The cold enhances the taste. We cut the stock and bring it into our unheated garage only if the snow shows signs of buring the crop.
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Sounds good but I'll have to admit, Brussel sprouts are not my favorite. :(
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I'm pretty sure knowingly planting Brussell sprouts is a felony. If not, it should be...lol.
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Those sound great. we usually cut and either brown up on the flat top or oil and season and roast in a 425 oven. Love those brown crispy parts.
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I'm on the other side of the fence, I like Brussels Sprouts.
Wife always hated them, but have gotten her to cross over to my side though... ;D
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I had some in a stir fry type dish a few weeks ago. I found that some good oil, and a large amount of Country Ham made them pretty good! I would venture to guess home grown would be even better!
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We eat them fairly regularly. SWMBO fries them with some butter on the stove until good and caramelized. Stinks up the house.
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Harvesting note: We always leave the sprouts in the garden well pas frost. The cold enhances the taste.
You have contributed to my education.
Readers: Try this salad recipe (https://pelletfan.com/index.php?topic=42.msg76#msg76).
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We love Brussel sprouts, the key to them is to make sure and carmelize them, completely changes the flavor. With bacon, onions and drizzled with balsamic reduction is our go to recipe.
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I think I'm in the "leave the brussels sprouts out and just eat the bacon" camp.... ;)
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Caramelized sprouts have become one of my favorite veggies. Currently I like equal amounts of asparagus pieces, sliced sprouts, sliced mushrooms, and chopped onions cooked in EVOO and bacon grease along with a little balsamic and salt and pepper to taste. Some soy sauce works instead of the salt.
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Caramelized sprouts have become one of my favorite veggies. Currently I like equal amounts of asparagus pieces, sliced sprouts, sliced mushrooms, and chopped onions cooked in EVOO and bacon grease along with a little balsamic and salt and pepper to taste. Some soy sauce works instead of the salt.
Just mix and sauté?
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Caramelized sprouts have become one of my favorite veggies. Currently I like equal amounts of asparagus pieces, sliced sprouts, sliced mushrooms, and chopped onions cooked in EVOO and bacon grease along with a little balsamic and salt and pepper to taste. Some soy sauce works instead of the salt.
Just mix and sauté?
Cut everything up into bite size pieces, mix, and saute til you get good caramelization. Baby carrots can be good in the mix too. I've always blanched them first.
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Brussels sprouts and kielbasa with a mustard gravy is very good. We have been eating that more than kielbasa and sauerkraut lately.
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Brussels sprouts and kielbasa with a mustard gravy is very good. We have been eating that more than kielbasa and sauerkraut lately.
Sounds good. What pray tell tell is mustard gravy?
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Brussels sprouts and kielbasa with a mustard gravy is very good. We have been eating that more than kielbasa and sauerkraut lately.
Sounds good. What pray tell tell is mustard gravy?
I just make a gravy using chicken broth and add some Dijon mustard. A mild gravy with a hint of mustard. I also forgot to mention that we usually make spaetzle with this dish as well.