Monday, November 12, 2007

What the stalk is that?

An alien mace? Mutant broccoli? No, but perhaps even more frightening - brussel sprouts! Wait, come back! They're good, I promise.

Pan Roasted Brussel Sprouts
Serves 4

  • about 30 brussel sprouts (this was half my stalk)
  • 1 tbs. butter
  • 1/2 c. beef or chicken broth
  • 1 tbs. apple cider vinegar
  • salt and pepper to taste
  • Remove sprouts from stalk with paring knife, if necessary. Peel away any damaged outer leaves. Slice each sprout in half.
  • Melt butter in large pan over medium high. When butter stops foaming, add brussel sprouts to pan, cut side down. Sprinkle with salt and pepper.
  • After sprouts have browned (about 5 minutes), add broth and vinegar. Cover until brussel sprouts are steamed through, about 5 minutes.
  • Uncover and allow any excess liquid to evaporate. Serve, drizzling with melted butter if desired. Change the minds of sprout-haters forever!
Oh, and what did I do with the rest of that stalk, you ask? I cut off the end and stored it in the fridge like asparagus - upright in a glass of water. They should stay fresh and firm for a few more days:Night-night.

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