These days I try them every now and then but the scars are still fresh.
This is a quick way to make them. Steam the brussels sprouts for 10 minutes, toss them in the melted butter, grate some nutmeg and crack some pepper over the top. Some things to try for next time: fry some sage in the butter until it is crispy and maybe add some roasted chestnuts. I did have some chestnuts but they got a bit funky after sitting in a plastic bag for a week.
2 comments:
I'm a recent convert to brussels sprouts too! I ate loads of them last Winter and am surprisingly disappointed that they don't grow all year round in the UK!
If you want a couple more ideas, I like thinly sliced sprouts in an egg fried rice, and 101cookbooks.com has a great recipe for sprouts with tofu and brown sugar (really good!)
I've often use chinese cabbage in fried rice - brussels sprout have a stronger flavour but that would go well. I'll have to try it! I like shitake and tofu in my friend rice.
Broad beans have an even shorter season than brussels sprouts but thankfully you can get them frozen.
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