Almost every child loathes them. Most adults dislike them. I count myself among them. At their worst, Brussels sprouts can be bitter, overly crisp or mushy, and devoid of any good flavor: not what we want to eat. But when one is eating rich meaty foods served in buttery sauces, the Brussels sprout can be the perfect vegetable.
Sauteed Brussel Sprouts
I have discovered but one acceptable way to prepare them.
- Cut them in half using a chef's knife. Don't use a skinny knife like a paring knife; the cuts will not be flat.
- Melt a tablespoon or two of butter on a flat griddle under medium heat.
- When the butter has started to foam, place the sprouts flat side down on the griddle. Cover. Cook for five or six minutes, checking once or twice to be sure all are cooking the same amount.
- Remove the sprouts as the faces turn from golden to brown.
- If the sprouts are too crunchy for your taste, put them in a bowl and microwave for a minute or two until the texture suits you.
- Add a little salt, butter and/or lemon juice. And serve.
Even as I write this, I find it hard to believe, but there are many well cooked meals at my home in which these Brussels sprouts are the first dish to be exhausted.
Copyright S.R. Brubaker 2002 - 2006.