Quick question on cooking sprouts....

Olliebeak

I'm with Jackie O on sprouts - steamed with a slight crunch :drool:.

My nan always said the cross was to remind us that it was Jesus' Birthday - awwww.

blueberrypie

I don't like sprouts - except when they are part of the Roasted Veg dish I make every year. I have had avowed anti-vegetable people (note: not just anti-sprout, but anti-veg) ask for seconds.

In a roasting tin:
About 3 large carrots, peeled and cut in chunks
About a pound of shallots, peeled and left whole
About a pound of baby beetroot in sweet vinegar, fished out of the vinegar

Mix it all up in a roasting-tin, put a generous glug of olive oil over it and cook in the oven for half an hour - give it all a good shake half-way through.
Boil trimmed sprouts for about 8 minutes.
Drain the sprouts and add to the other veg, then put it all back in the oven for another 15 minutes.

Drizzle with balsamic vinegar and give it all a good stir to mix.

Four veg, one dish, very little bother, looks gorgeous and Christmassy and tastes great :-)

liney

Steam (no cutting crosses) and leave firm.

Melt some butter in a pan, then drain and saute them adding lots of black pepper.

I'm convinced half the people who don't like sprouts were forced to eat soggy ones as children, and yes they are vile. Sprouts cooked properly are lovely!

Primrose

If you've bought too many sprouts but don't want to waste them, chop them up finely, stir fry them with onions and mix into mashed potato with some grated cheese. Form into burgers and shallow fry until nice and crispy on both sides. These make a nice light meal after all the heavy Christmas eating.

Penelope_Penguin

tandraig wrote: »

then taking a sharp knife cut a cross in the stalk. (ignore chefs who say this is old-fashioned).

Maybe you'll take advice of a scientist who never cuts a cross in the bottom of sprouts Cutting a cross helps the water get right into the sprout and make them soggy - forego the cross and you get a tastier, crisper sprout :T

As for the person who finds sprouts soo bitter - grow your own; that way they;re much milder. I eat them raw from the plant wjth no "after effects" IYSWIM

As this has fallen from the front page of OS, I'll add it to the existing thread on cooking sprouts.

Penny. x

tandraig

Penelope_Penguin wrote: »

Maybe you'll take advice of a scientist who never cuts a cross in the bottom of sprouts Cutting a cross helps the water get right into the sprout and make them soggy - forego the cross and you get a tastier, crisper sprout :T

As for the person who finds sprouts soo bitter - grow your own; that way they;re much milder. I eat them raw from the plant wjth no "after effects" IYSWIM

As this has fallen from the front page of OS, I'll add it to the existing thread on cooking sprouts.

Penny. x

If your sprouts are soggy hun, then you arent cooking them properly.
as another poster said - put them into fast boiling water and BOIL for about 6 - 8 minutes (if very large then 10). but you do need to imediately drain them and serve. no keeping them hot in the saucepan! THAT is what makes sprouts soggy! If sprouts are ready before rest of meal i tend to take the pan off drain them and keep them hot by putting them in grill space which is hot from oven. if you havent got a grill then would suggest you remove while still a bit too firm then just before serving plunge them in boiling water for a minute or two.

Just have to say - I am not a scientist (what has that got to do with it?) but have never served soggy sprouts!

evie451

i have grown to love the humble sprout, i think my favourite is boiled for 6 mins or so and then tossed in a frying pan with a bit of butter and some parma ham......oh and sprinkled with some parmesan and black pepper is nice too.....mind you i think some of it is a timing issue, i had grey ones over at my mother in laws and i think it was because she kept them 'warm' on the hob for ages.....