Sprouts, for or against??

[humbersloop]

As the clocks go back soon and the time to set them boiling is upon us, where do you stand?

I love 'em! Recipes also welcome. tia

[tank1960]

love them keep me regular.

[shoota]

But you'll just love the way I cook them Kiki.....

[Barmaid]

I don't normally do them because of the devastating effect they have on Mr BM (and consequently me). However, I braved it last year and did Gordon's recipe and they were really quite nice.

[sherrardk]

I put three on my plate (for appearance sake) and put them straight in the bin.

[Kiki-frog]

shoota, prepare to die. Horribly. With a sprout shoved just where you'd least like it.

[shoota]

THAT's a date then.....

[zebo]

Never let a leafy vegetable touch water then they don't smell, steam them! I part cook all the vegetables the day before and then when the roast potatoes go in, the part cooked vegetables, in their serving dishes covered with foil, go into the lower part of the oven. Once the potatoes are ready, the vegetable are fully cooked too, straight to the table, no dirty pans to wash.

[Kiki-frog]

Shoota, you're weird

[Mick-Talbot]

love em....I generally boil them for 5 then stick in an oven dish pour over a little butter and bang then in the oven.

And they are a Must in bubble n squeak.

[Hopkirk]

Zebo, can I come round to yours this year? You are making me hungry.

[237SJ]

According to my (farming) family, you need a really good, hard frost on sprouts to bring them up to their best. I don`t know why though.

[Baldric]

We put ours in the slow cooker last week, bit late, but should just about be ready in time!

[LoftyLottie]

Love them. Always glad when they arrive back in the shops. Could quite easily just have a plateful for a meal, just cooked for a few minutes with a knob of butter on the top. Yummy.

[shoota]

Lol Baldric
Thats what school sprouts were like.

[LoftyLottie]

237SJ. Years ago, your family would have been right. They needed frost before they were edible and sweet. These days it's not necessary. They have perfected sprouts. You don't get the nasty tasting ones any more.

[humbersloop]

slap 'em on the beemer engine in foil maybe beldric, might give 'em a crisping refresh? ;)

[Baldric]

I'll try that on the day sloopy, just to finish 'em off!

[seadogg]

You are right 237SJ and I think its something that happens to the sugars. We get impatient and pick some early and they don't match up to the frost bitten ones.

[DTCwordfan]

Shaved Brussels Sprouts with Parmesan and Truffle Oil Crostini

(if you are feeling extravagant, a little black truffle can be added, and an alternative is some chilli flakes)

Makes 30 Crostini

12 to 14 Large Brussels Sprouts
3 Garlic cloves, minced
½ C. Shaved parmesan
1 T. Lemon juice
6 T. Butter
2 T. Olive oil
Salt and pepper
Truffle oil
Baguette, 30 ½ inch slices

Use either a mandolin or chefs knife to slice each Brussels sprouts thin. Cut off the bottom stem and then slice thin. In a large sauté pan melt the butter and olive oil together over medium heat. Add the garlic, Brussels sprouts and cook for about two minutes. Take off the heat and add salt and pepper to taste. Add a light drizzle of the truffle oil & the lemon juice and taste, then adjust until desired levels are achieved. Toss in the parmesan cheese and add more if desired.

Brush each Crostini on each side with olive oil. Place onto a cookie sheet and bake at 350 until lightly brown. About 5 minutes into cooking, flip each Crostini over to ensure even browning. Remove and let cool.

To assemble, add about one heaping teaspoon of Brussels sprouts mixture to each toasted bread and lay onto a serving platter of your choice. Serve room temperature.

[ELVIS68]

Love them with pancetta and onions fried in olive oil.