Enjoying Brussels Sprouts

Before washing Brussels sprouts, remove stems and any yellow or discoloured leaves. Wash them well under running water or soak them in a bowl of water to remove any insects that may reside in the inner leaves. Brussels sprouts are usually cooked whole. To allow the heat to permeate throughout all of the leaves and better ensure an even texture, cut an “X” in the top of the sprout before cooking. Or for some dishes, cut them evenly in half – this will also speed cooking time

In my opinion, they are best cooked, but some people prefer them raw to include in a variety of cold salads. Try not to overcook them because you will lose precious nutrients and they definitely taste best when still firm..

Honestly, my favourite way to prepare them is to simply steam them and serve them with a knob of butter and a sprinkle of black pepper. However, here are a couple recipes you can try this holiday season to get Brussels sprouts into your Christmas dinner.

Caramelised Mustard Brussels Sprouts

Festive Brussels Sprouts

(c) Maxine Wright:  Advanced Dip Naturopathy – Medical Herbalist – Nutritionalist – Iridologist – Hemaview Tech - Health Coach – Weight Loss counsellor – Massage Therapist – Beauty Therapist – Speaker.  Step Into Health Wellness Centre - facebook - twitter.

Ingredients:

500gr Brussels Sprouts

1 tablespoon of pure butter

½ cup of very finely chopped shallots

½ teaspoon of Celtic sea salt

1/3 cup water

¼ cup of mustard (seeded mustard or mild)

2  tablespoons of brown sugar or Coconut sugar

Cracked pepper to taste.

Method:

Cut off the stems of the sprouts and trim any discoloured leaves. Place into a steamer and cook on high heat for 5 minutes. Remove and allow to cool.

Heat a heavy skillet over a medium heat for 2 minutes. Add butter and melt so as to coat the skillet. Add the shallots and sauté for 2 minutes. Then add sprouts, salt and 3 tablespoons of water – spread everything evenly across the pan. Reduce the heat to medium/low, cover and cook for 4 minutes.

Meanwhile combine mustard, brown sugar and remaining water in a small bowel: stir until blended.

Once sprouts have cooked for the 4 minutes, pour the mustard mixture over them and stir. Reduce heat to low, cover and allow the mustard mixture to infuse. Do not overcook – keep checking with a fork to make sure the sprouts are still firm. Finally turn the heat back to medium and allow the sprouts to really caramelise up and turn a deep golden brown colour with fully developed intensity of flavour.

Serve warm with a sprinkling of black pepper.

(c) Maxine Wright:  Advanced Dip Naturopathy – Medical Herbalist – Nutritionalist – Iridologist – Hemaview Tech - Health Coach – Weight Loss counsellor – Massage Therapist – Beauty Therapist – Speaker.  Step Into Health Wellness Centre - facebook - twitter.

Ingredients

• 2 teaspoons of Celtic sea salt
• 500 gms Brussels sprouts, ends trimmed, loose leaves removed
• 300 gms. bacon, thinly cut into 1/4-inch pieces
• 1 1/2 cups diced brown onion
• 2 tablespoons butter
• 1 teaspoon freshly cracked black pepper
• 1/4 cup grated Parmesan for garnishing

Method:

Add Brussels sprouts to a large steamer, sprinkle with 1 teaspoon Celtic sea salt and bring to the boil. Continue to boil until the Brussels sprouts are just fork tender, approximately 8 minutes. Remove from the heat, drain the sprouts and transfer to an ice bath. Let cool completely and then drain. Cut the Brussels sprouts into quarters lengthwise and set aside.

Add the bacon to a medium sauté pan, and cook until starting to brown, then remove to a paper towel lined plate to drain off fat.

Adjust heat to medium-high, add the butter and chopped onions to the pan and sauté until they are translucent and just beginning to caramelise approximately 6 minutes. Then add the Brussels sprouts and sauté for 3 to 4 more minutes. Season with the remaining 1 teaspoon of Celtic sea salt and 1 teaspoon of pepper. Transfer to a serving bowl or platter and sprinkle with the reserved bacon and the grated Parmesan.  Serve immediately.

(c) Maxine Wright:  Advanced Dip Naturopathy – Medical Herbalist – Nutritionalist – Iridologist – Hemaview Tech - Health Coach – Weight Loss counsellor – Massage Therapist – Beauty Therapist – Speaker.  Step Into Health Wellness Centre - facebook - twitter.