from shareholder Sherril Gelmon
1 pound Brussel sprouts, stem ends trimmed and outer leaves removed. Cut the sprouts in half through the stem end.
3 TBS unsalted butter, melted
kosher or sea salt and fresh pepper
1/2 cup panko breadcrumbs
1/4 cup grated gruyere or emmentaler
3/4 cup heavy cream
1/4 – 1/2 tsp. horseradish
Heat the oven to 425 F. Put the sprouts in a shallow baking dish in one layer. Toss with 1 TBS butter, 1 TBS olive oil and some salt and pepper. Place in the oven to roast and stir them once or twice. This takes 20 – 25 minutes. You want them to be browned a bit and tender when pierced with a knife.
Meanwhile combine the breadcrumbs with the remaining melted butter and a bit more salt and pepper. Add the grated cheese.
Mix the horseradish in with the cream.
When the Brussel sprouts are tender, pour the cream over them and continue baking until the cream thickens a bit approx 5 – 7 minutes. Remove the pan from the oven, turn the broiler on, sprinkle the breadcrumb mixture over and press it down a bit into the liquid.
Place under broiler until crust is browned and cheese melted, about 5 minutes.
One of my housemates came up with this recipe and I love it. It’s quick and easy and you don’t have to be terribly precise about the measurements — just use as many sprouts as you have around.
1 lb gnocchi
1-4 cups sprouts
pesto (hopefully some you put in the freezer this summer)
- Bring a big pot of water to a boil.
- Add the brussel sprouts and when they are almost tender (2-5 minutes) add the gnocchi to the same pot.
- It’s all done when the gnocchi float to the top (1-2 minutes).
- Drain, smother with pesto, top with parmesan and enjoy!
From Local Flavors, by Deborah Madison
The Mustard-Caper Butter
2 cloves garlic
3/4 cup drained sm capers
sea salt and fresh ground pepper
grated zest of 1 lemon
6 T butter at room temp
3 T chopped marjoram
2 t Dijon-style mustard
Pound garlic with 1/2 teaspoon salt in a mortar until smooth then stir into the butter with mustard, capers, lemon zest and marjoram. Season with pepper. Butter can be made a day ahead and refrigerated. Bring to room temp before serving.
1 lb Brussel Sprouts trimmed up
1 sm. head romanesco
1 sm. head white cauliflower
sea salt and fresh ground pepper
Trim the base off the sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower and romanesco into bite-sized pieces. Bring a large pot of water to a boil. Add veggies and cook until tender, about 5 min. Drain, shake off any excess water, then toss with Mustard-Caper Butter. Add salt and pepper to taste and serve.
From Shareholder Sherril Gelmon with help from James Beard
Cut the brussels sprouts off the stems as close to the stem as possible. Trim stem ends and outer leaves; all of it is edible! Rinse well, and soak in salted water for 10 minutes to remove any dirt. Drain.
To microwave: Place in a microwave-safe dish with a small amount of water. Cover the dish with plastic wrap, venting one corner to release steam. Cook for 5 minutes at full power; test — if you want them softer, cook another 1-2 minutes (the flavor and food value is best if not overcooked!).
To cook stove-top: Put in a saucepan, cover with water. Add a small amount of salt. Bring to a boil, and cook for about 10 minutes or until crisply tender. Drain.
A simple approach: Toss the cooked sprouts with some butter/margarine, and season to taste with salt and freshly ground pepper.
A more piquant approach: As above; add a combination of balsamic vinegar, soy sauce, sherry and/or lemon juice; toss and serve.
Au Gratin: Toss the cooked sprouts with a few tablespoons of olive oil and a touch of lemon juice, sprinkle with grated Parmesan cheese. You may wish to warm this briefly in an oven to melt the cheese.
Brussels Sprouts and Mushrooms: Clean and slice some fresh mushrooms; saute in olive oil. Mix the mushrooms and oil with the sprouts; add lemon juice and/or cheese to taste.
Brussels Sprouts and Shallots/Onions: Finely chop shallots or green onions to make about 5 tablespoons; saute these in some olive oil, add 1/2 tsp. caraway seeds and 1-2 tbsp. vinegar. When well mixed, remove from the heat and toss with the sprouts.