Here is one of my favorite straightforward brussels sprouts recipe that will feed four to 6 people as one side dish.
I really enjoy brussels sprouts. I want them raw for a quick munchie or together with a sandwich at lunch or dinner. If I am cooking chicken noodle, turkey noodle, beef and noodle, or vegetable soup, I merely pour them in the stew pot whole. Their tiny size makes sure that I don't have to put time in over slicing them up for soups but still these are tough enough for being simmered for many hours in the pot without shredding to pieces. Directly below is a recipe for brussels sprouts to be a side dish.
brussels sprouts Ingredients:
1 lb . or 16 oz . of peeled, raw brussels sprouts (if you utilize homegrown brussels sprouts from the garden, then you'll need 8-10 brussels sprouts in this recipe)
3 tbsps . white sugar
1 tbsp . unsalted butter
Pinch of salt
Water to cover
Assemble the brussels sprouts, sugar, butter and salt in the medium size pot and pour in water until it merely barely covers the tops of your brussels sprouts. Bring water to a boil and then reduce heat to medium. Let the water to evaporate as your brussels sprouts boil and just put in a bit of water as required to prevent the brussels sprouts from caramelizing on the pot. Every so often stir the brussels sprouts to make certain thorough cooking. Carry on and cook the brussels sprouts at a gentle boil for eight or ten min or until brussels sprouts supple when stuck with a knife. Drain all water and serve either warm or room temperature.
You could adjust this brussels sprouts recipe to your own preferences by adjusting the sugar or salt. If you prefer a sweeter carrot recipe, add another tablespoon of white sugar. Make sure to adjust the sugar to water proportions to guarantee that there is adequate water to dissolve the additional sugar.
If a lot of sugar is poured in and the water inside the pan isn't increased, then the brussels sprouts may get sticky sweet and there is a possibility for the sugar to burn in the boiling pot. Relish this brussels sprouts recipe!
I really enjoy brussels sprouts. I want them raw for a quick munchie or together with a sandwich at lunch or dinner. If I am cooking chicken noodle, turkey noodle, beef and noodle, or vegetable soup, I merely pour them in the stew pot whole. Their tiny size makes sure that I don't have to put time in over slicing them up for soups but still these are tough enough for being simmered for many hours in the pot without shredding to pieces. Directly below is a recipe for brussels sprouts to be a side dish.
brussels sprouts Ingredients:
1 lb . or 16 oz . of peeled, raw brussels sprouts (if you utilize homegrown brussels sprouts from the garden, then you'll need 8-10 brussels sprouts in this recipe)
3 tbsps . white sugar
1 tbsp . unsalted butter
Pinch of salt
Water to cover
Assemble the brussels sprouts, sugar, butter and salt in the medium size pot and pour in water until it merely barely covers the tops of your brussels sprouts. Bring water to a boil and then reduce heat to medium. Let the water to evaporate as your brussels sprouts boil and just put in a bit of water as required to prevent the brussels sprouts from caramelizing on the pot. Every so often stir the brussels sprouts to make certain thorough cooking. Carry on and cook the brussels sprouts at a gentle boil for eight or ten min or until brussels sprouts supple when stuck with a knife. Drain all water and serve either warm or room temperature.
You could adjust this brussels sprouts recipe to your own preferences by adjusting the sugar or salt. If you prefer a sweeter carrot recipe, add another tablespoon of white sugar. Make sure to adjust the sugar to water proportions to guarantee that there is adequate water to dissolve the additional sugar.
If a lot of sugar is poured in and the water inside the pan isn't increased, then the brussels sprouts may get sticky sweet and there is a possibility for the sugar to burn in the boiling pot. Relish this brussels sprouts recipe!
About the Author:
Learn about Louisiana cooking, like this chow-chow recipe and about corn pone for your cooking needs.
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