Saturday, 4 February 2012

A Feather in Your Cap

If you weren't a big fan of the last brussel sprout recipe I showed you, maybe you'll like this new one and keep it as a feather in your cap for your next holiday meal. 

The sprouts have a cool name, Feathered Sprouts, and taste delicious too. Also, since they're feathered, meaning all the leaves are separated, they barely taste like brussel sprouts at all. 

That got all of you listening didn't it. 

And I'm telling the truth. Separating the leaves from the sprout makes each brussel sprout cook very evenly. The leaves are all the same thickness and they don't take long to cook at all. Just watch them and taste a few leaves to make you take them off the heat at your desired doneness. 

Hopefully this recipe helps you love this veggie as much as I do!

Feathered Sprouts

1 lb of brussel sprouts
1 medium apple, sliced into inch long strips
1 medium onion, minced
1 tablespoon each of olive oil and balsamic vinegar
Salt and pepper to taste

1. First feather your sprouts. Cut the bottom off each sprout and peel each leaf away. When it gets tough to peel the leaves, cut a little more off the bottom of the sprout and then continue. You'll be left with yellow middles and they can just be discarded.

I suggest sitting on the sofa and watching a silly movie to peel your sprouts because this takes a awhile. But it's worth it and you won't have any overcooked, bad tasting sprouts!

2. Cook the onion in a pan on medium heat with olive oil until it begins to sweat, about 5 minutes. Add the apple and continue to cook until the apple gets soft, about another 5 minutes. Stir the onion and apple while cooking.

3. Add the vinegar and toss to coat. Add the brussel sprout leaves and cover to steam until the leaves are cooked, about 3-5 minutes. Enjoy!

Delicious! Right?

No comments:

Post a Comment