Quizzes & Puzzles22 mins ago
left over carrots and brussels sprouts
9 Answers
what can I do with them apart from obviously throwing them into the bin? Any way of making them a bit more interesting?
Answers
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Spicy Sprouts and Carrots
3/4 cup fresh or frozen Brussels sprouts, thawed and halved
3/4 cup sliced carrots
1/2 cup water
1/4 cup mayonnaise
2 teaspoons prepared horseradish
1 tablespoon finely chopped onion
1/8 teaspoon salt
Dash pepper
1/4 cup soft bread crumbs
1 1/2 teaspoons butter or margarine, melted
Minced fresh parsley
In a small saucepan, combine the first three ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 tablespoon cooking liquid. In a bowl, combine the mayonnaise, horseradish, onion, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot; toss to coat. Transfer to a greased 2-cup baking dish. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350 degrees F for 11-13 minutes or until lightly browned. Sprinkle with parsley.
Metric
65 g fresh or frozen Brussels sprouts, thawed and halved
100 g sliced carrots
120 ml water
60 ml mayonnaise
10 ml prepared horseradish
10 g finely chopped onion
0.8 g salt
Dash pepper
10 g soft bread crumbs
8 g butter or margarine, melted
Minced fresh parsley
3/4 cup fresh or frozen Brussels sprouts, thawed and halved
3/4 cup sliced carrots
1/2 cup water
1/4 cup mayonnaise
2 teaspoons prepared horseradish
1 tablespoon finely chopped onion
1/8 teaspoon salt
Dash pepper
1/4 cup soft bread crumbs
1 1/2 teaspoons butter or margarine, melted
Minced fresh parsley
In a small saucepan, combine the first three ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 tablespoon cooking liquid. In a bowl, combine the mayonnaise, horseradish, onion, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot; toss to coat. Transfer to a greased 2-cup baking dish. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350 degrees F for 11-13 minutes or until lightly browned. Sprinkle with parsley.
Metric
65 g fresh or frozen Brussels sprouts, thawed and halved
100 g sliced carrots
120 ml water
60 ml mayonnaise
10 ml prepared horseradish
10 g finely chopped onion
0.8 g salt
Dash pepper
10 g soft bread crumbs
8 g butter or margarine, melted
Minced fresh parsley
Glazed Carrots & Brussels Sprouts
2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 1/2 cups chicken broth
6 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon ground black pepper
Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables, and refrigerate if making ahead. Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.
2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 1/2 cups chicken broth
6 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon ground black pepper
Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables, and refrigerate if making ahead. Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.
Pasta Primavera
227 g angel hair pasta
235 ml water
1 cube vegetable bouillon
0.4 g dried tarragon
0.8 g crushed red pepper flakes
0.4 g dried oregano
175 g Brussels sprouts, halved
70 g green beans
155 g peeled and diced potatoes
120 g peeled and sliced carrots
80 g minced onion
30 ml water
227.2 g sour cream
15 g cornstarch
10 g grated Parmesan cheese
salt and pepper to taste
In a large pot of salted boiling water, cook pasta until al dente; drain immediately. Keep pasta warm.
Meanwhile in a medium saucepan on high heat, combine the cup of water, vegetable bouillon, tarragon, red pepper and oregano. Bring the mixture to a boil and add the Brussels sprouts, green beans, potatoes, carrots and onion. Turn the stove down to medium heat and let the vegetables cook until tender. Stir the 2 tablespoons of water into the vegetable mixture and add the sour cream and the flour or cornstarch. Stir well and cook until thickened and bubbly. Serve the vegetable mixture over the warm spaghetti and top with Parmesan cheese. Season with salt and pepper to taste.
227 g angel hair pasta
235 ml water
1 cube vegetable bouillon
0.4 g dried tarragon
0.8 g crushed red pepper flakes
0.4 g dried oregano
175 g Brussels sprouts, halved
70 g green beans
155 g peeled and diced potatoes
120 g peeled and sliced carrots
80 g minced onion
30 ml water
227.2 g sour cream
15 g cornstarch
10 g grated Parmesan cheese
salt and pepper to taste
In a large pot of salted boiling water, cook pasta until al dente; drain immediately. Keep pasta warm.
Meanwhile in a medium saucepan on high heat, combine the cup of water, vegetable bouillon, tarragon, red pepper and oregano. Bring the mixture to a boil and add the Brussels sprouts, green beans, potatoes, carrots and onion. Turn the stove down to medium heat and let the vegetables cook until tender. Stir the 2 tablespoons of water into the vegetable mixture and add the sour cream and the flour or cornstarch. Stir well and cook until thickened and bubbly. Serve the vegetable mixture over the warm spaghetti and top with Parmesan cheese. Season with salt and pepper to taste.
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