Organic Sprouts

Today I will not give you a new recipe, but would like to draw your attention to a most wonderful book I came across: The Better Days Books Origiganic Guide to Growing Cabbages and Cauliflowers, a book published in 1889!!

Grow a bumper crop of crunchy cabbages, crispy cauliflower, sweet baby brustels sprouts and mouth-watering Kale without using chemical fertilizers or poisonous pesticides – the "Origiganic" way! It has been only since the 1960s that dangerous petroleum-based fertilizers and pesticides have been in widespread use, so any serious gardening "how to" treatise published prior to 1960 will, quite "naturally," exclude their use. "Origiganic" is a new word we have coined here at Better Days Books to describe these time-tested, chemical-free "original" methods of growing food in our backyards, gardens and even on full scale farms. With The Better Days Books Origiganic Guide to Growing Cabbages and Cauliflowers (Original publication date: 1889) you'll be well on your way to producing a better, healthier, safer, and even generally less expensive bounty of fabulous, poison-free food – for your family and for the marketplace.

It's a little dead chep thing ful of absolute wonderful information.

Brussels Sprout Hash with Caramelized Shallots

Ingredients:
6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Directions:
Melt 3 tablespoons butter in medium skillet over medium heat.
Add shallots; sprinkle with coarse kosher salt and pepper.
Sauté until soft and golden, about 10 minutes.
Add vinegar and sugar.
Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise.
Cut lengthwise into thin (1/8-inch) slices.
Heat oil in large skillet over medium-high heat.
Add sprouts; sprinkle with salt and pepper.
Sauté until brown at edges, 6 minutes.
Add 1 cup water and 3 tablespoons butter.
Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Panettone Panzanella with Pancetta and Brussels Sprouts

Ingredients:
Apple Vinaigrette:
2 tablespoons (1/4 stick) butter
1 6- to 7-ounce Granny Smith apple, quartered, cored, cut into 1/2-inch-thick slices
1/2 cup extra-virgin olive oil
1/3 cup apple cider vinegar
1/4 cup finely chopped shallots
8 tablespoons (about) apple cider

Croutons:
Nonstick vegetable oil spray
9 cups 3/4-inch cubes panettone or raisin challah (about 1 pound)
1/4 cup (1/2 stick) butter
2 garlic cloves, finely chopped
1 tablespoon chopped fresh sage
2 teaspoons minced fresh thyme
6 tablespoons finely grated Parmesan cheese
Coarse sea salt (preferably gray crystals)
Freshly ground black pepper

Salad:
1 10- to 11-ounce head of radicchio, halved, cored, thinly sliced
12 ounces 1/8-inch-thick slices pancetta (Italian bacon), cut into 2x1/8-inch strips
1 pound small brussels sprouts, trimmed, quartered lengthwise
Fresh pomegranate seeds (optional)

Directions:
For vinaigrette:
Melt butter in heavy medium skillet over medium-high heat.
Add apple slices and sauté until golden brown, turning occasionally, about 6 minutes.
Cover; cook until very tender, about 1 minute.
Transfer apple slices and pan juices to blender and cool.
Add oil, vinegar, and shallots.
Blend until smooth.
Add cider, 2 tablespoons at a time, blending to pourable consistency.
Season vinaigrette with salt and pepper.
DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

For croutons:
Preheat oven to 400°F.
Spray large rimmed baking sheet with nonstick spray.
Place panettone in large bowl.
Melt butter in small skillet over medium heat.
Add garlic, sage, and thyme.
Sauté until fragrant, about 1 minute.
Pour butter mixture over panettone; toss to coat.
Add cheese and sprinkle with salt and pepper; toss.
Spread cubes on prepared sheet.
Bake croutons until pale golden, stirring occasionally, about 6 minutes.
Cool on baking sheet up to 6 hours.

For salad:
Place radicchio in large bowl of water and ice.
Chill at least 1 hour and up to 3 hours.

Sauté pancetta in large skillet over medium heat until crisp; transfer to paper towels to drain. Cook brussels sprouts in large saucepan of boiling salted water until tender, about 7 minutes; drain.
DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

Combine croutons, pancetta, and brussels sprouts in large bowl.
Drain radicchio very well and add to salad.
Add enough vinaigrette to coat, tossing to blend well.
Transfer salad to large shallow bowl.
Sprinkle with pomegranate seeds, if desired.


Recipe with thanks to Michael Chiarello

Sauteed Brussels Sprouts with Lemon and Pistachios

Ingredients:
3 tablespoons grapeseed oil
1 tablespoon minced shallot
12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded
3/4 cup shelled unsalted natural pistachios
2 tablespoons fresh lemon juice

Directions:
Heat oil in large nonstick skillet over medium-high heat.
Add shallot and stir 20 seconds.
Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes.
Drizzle lemon juice over.
Season to taste with salt and pepper.
Transfer to bowl and serve.

Carrots and Brussel Sprouts

Ingredients:
2 tablespoons chopped shallot (from 1 medium)
3 tablespoons unsalted butter, divided
1 pound carrots, cut diagonally into 1/2-inch-thick pieces
1 pound Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar

Directions:
Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes.
Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes.
Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

Cooks' note: Vegetables can be cut 1 hour ahead and kept at room temperature.

Shaved Brussel Sprouts with Currants and Chestnuts

Ingredients:
1/2 cup apple cider
1/2 cup dried currants
1 1/2 pounds brussels sprouts, trimmed
2 tablespoons olive oil
1 7- to 8-ounce jar whole peeled chestnuts, cut into 1/2-inch pieces
5 tablespoons butter
1 1 /2 tablespoons balsamic vinegar

Directions:
Bring cider to boil in small saucepan.
Remove from heat.
Add currants; let soak 30 minutes.
Using processor fitted with slicing disk, push brussels sprouts through feed tube and slice.
DO AHEAD: Can be made 1 day ahead.
Cover and chill currant mixture.
Wrap brussels sprouts in paper towels, then enclose in resealable plastic bag and chill.

Heat oil in large deep skillet over medium-high heat.
Add chestnuts; sauté 2 minutes.
Using slotted spoon, transfer to bowl.
µAdd brussels sprouts to skillet; sauté until beginning to wilt, about 3 minutes.
Add 1/2 cup water and butter; sauté until most of liquid evaporates and brussels sprouts are tender but still bright green, adding more water by tablespoonfuls if mixture is dry, about 7 minutes.
Stir in chestnuts, currant mixture, and vinegar; sauté until heated through, about 2 minutes. Season with salt and pepper. Transfer to bowl.

Shaved Brussel Sprouts with Currants and Chestnuts

Ingredients:
1/2 cup apple cider
1/2 cup dried currants
1 1/2 pounds brussels sprouts, trimmed
2 tablespoons olive oil
1 7- to 8-ounce jar whole peeled chestnuts, cut into 1/2-inch pieces
5 tablespoons butter
1 1 /2 tablespoons balsamic vinegar

Directions:
Bring cider to boil in small saucepan.
Remove from heat.
Add currants; let soak 30 minutes.
Using processor fitted with slicing disk, push brussels sprouts through feed tube and slice.
DO AHEAD: Can be made 1 day ahead.
Cover and chill currant mixture.
Wrap brussels sprouts in paper towels, then enclose in resealable plastic bag and chill.

Heat oil in large deep skillet over medium-high heat.
Add chestnuts; sauté 2 minutes.
Using slotted spoon, transfer to bowl.
µAdd brussels sprouts to skillet; sauté until beginning to wilt, about 3 minutes.
Add 1/2 cup water and butter; sauté until most of liquid evaporates and brussels sprouts are tender but still bright green, adding more water by tablespoonfuls if mixture is dry, about 7 minutes.
Stir in chestnuts, currant mixture, and vinegar; sauté until heated through, about 2 minutes. Season with salt and pepper. Transfer to bowl.

Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping

Ingredients:
1 1/2 pounds brussels sprouts, trimmed, quartered lengthwise through core
1 1 1/2-to 1 3/4-pound head of cauliflower, trimmed, cut into small florets
2 3/4 cups heavy whipping cream
1/2 cup chopped shallots
1 tablespoon chopped fresh sage
11/2 tablespoons olive oil
1/2 cup plain dry breadcrumbs
1/2 cup pine nuts, lightly toasted
2 tablespoons chopped fresh Italian parsley
3 cups grated Parmesan cheese, divided

Directions:
Fill large bowl with ice and cold water.
Cook brussels sprouts in large pot of generously salted boiling water 2 minutes.
Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
Combine cream, shallots, and sage in large saucepan. Bring to boil.
Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes.
Season with salt. Remove from heat. Cool slightly.
Heat oil in large nonstick skillet over medium heat.
Add breadcrumbs; stir until beginning to brown, about 2 minutes.
Transfer to bowl; cool.
Stir in pine nuts and parsley.
Season with salt and pepper.
Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish.
Sprinkle with salt and pepper, then 1 1/2 cups Parmesan.
Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over.
DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead.
Cover separately and chill. Bring to room temperature before continuing.
Preheat oven to 375°F. Cover gratin with foil.
Bake covered 40 minutes.
Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans

Ingredients:
3 tablespoons white-wine vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1/4 cup minced shallot
1/2 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons olive oil

For salad
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 lb Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)
1/2 cup pecan halves, halved lengthwise
1 teaspoon salt
6 oz frisée, trimmed and torn into bite-size pieces (4 cups)
3 Belgian endives (1 lb), cut crosswise into 1/2-inch slices

Directions:
Make vinaigrette:
Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.

Preheat oven to 400°F.
Melt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes. Toss sprouts in pan with butter, pecans, and salt.
Arrange sprouts, cut sides down, in 1 layer and roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 12 to 15 minutes.
Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisée, endive, and enough vinaigrette to coat.
Serve immediately.

Shredded Brussels Sprouts with Maple Hickory Nuts

Ingredients:
3/4 cup hickory nut halves or coarsely chopped pecans (3 ounces)
1/2 stick (1/4 cup) unsalted butter
1 tablespoon pure maple syrup
1 teaspoon salt
2 pounds Brussels sprouts, any discolored leaves discarded and stem ends left intact
1/4 teaspoon black pepper
1 tablespoon cider vinegar

Directions:
Put oven rack in middle position and preheat oven to 350°F.
Toast nuts in a small shallow baking pan until fragrant and a few shades darker, about 10 minutes.
While nuts toast, melt 1 tablespoon butter and stir together with syrup and 1/2 teaspoon salt. Add maple glaze to hot nuts and toss to coat.
Holding each Brussels sprout by stem end, cut into very thin slices with slicer.
Toss slices in a bowl to separate layers.
Heat remaining 3 tablespoons butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides, then sauté shredded sprouts with pepper and remaining 1/2 teaspoon salt, stirring, until sprouts are wilted but crisp-tender, 3 to 5 minutes.
Add vinegar and sauté, stirring, 1 minute.
Add hickory nuts and any glaze in baking pan and sauté, stirring, 1 minute.

Nuts can be glazed 1 day ahead and cooled, then kept, covered, at room temperature.

Brussels Sprouts with Marjoram and Pine Nuts

Ingredients:
3 tablespoons butter
1/2 cup pine nuts
1 1/2 pounds fresh brussels sprouts, halved, or 1 1/2 pounds frozen brussels sprouts, thawed, halved
1 cup canned low-salt chicken broth
2 shallots, minced
1 tablespoon chopped fresh marjoram
1/3 cup whipping cream

Directions:
Melt 1 tablespoon butter in heavy large skillet over medium heat.
Add nuts and stir until golden, about 3 minutes.
Transfer nuts to small bowl.
Melt 1 tablespoon butter in same skillet over medium heat.
Add sprouts; stir 1 minute.
Add broth; cover and simmer until sprouts are almost tender, about 7 minutes.
Uncover and simmer until broth evaporates, about 5 minutes.
Using wooden spoon, push sprouts to sides of skillet.
Melt 1 tablespoon butter in center of same skillet.
Add shallots; sauté until tender, about 2 minutes.
Stir in marjoram, then cream.
Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes.
Season with salt and pepper.
(Can be made 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.)
Transfer brussels sprouts to serving platter.
Mix in half of pine nuts.
Sprinkle with remaining pine nuts.

Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino

Ingredients:
1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
1 cup walnuts (3 1/2 oz), lightly toasted
2 tablespoons finely grated Pecorino Romano, or to taste
1/4 cup olive oil
3 tablespoons fresh lemon juice

Directions:
Holding each Brussels sprout by stem end, cut into very thin slices using slicer.
Toss in a bowl to separate layers.
Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine.
Season with pepper.

Walnuts can be toasted 1 day ahead and kept in an airtight container at room temperature.
Brussels sprouts can be sliced 3 hours ahead and chilled, covered.

Toss with remaining ingredients just before serving.

Baby Brussels Sprouts with Buttered Pecans

Ingredients:
1/2 cup pecan halves, cut crosswise into thirds
3 tablespoons unsalted butter
3/4 teaspoon salt
2 pounds baby Brussels sprouts, trimmed
1/2 tablespoon minced garlic
1 teaspoon fresh lemon juice, or to taste
1/4 teaspoon black pepper

Directions:
Put oven rack in middle position and preheat oven to 350°F.
Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes.
Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute.
Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes.
Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

Cooks' notes:
If you can't find baby Brussels sprouts, you can use 2 lb regular Brussels sprouts, quartered.
Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered.
Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.

Brussels Sprouts with Shallots and Wild Mushrooms

Ingredients:
For brussels sprouts
3 lb Brussels sprouts, trimmed and halved lengthwise
1/4 cup olive oil
1/2 tablespoon minced garlic
1 teaspoon salt

For shallots
1 cup vegetable oil
1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)

For mushrooms
3/4 stick (6 tablespoons) unsalted butter
1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
1/4 cup dry white wine
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water

Directions:
Roast brussels sprouts:
Put oven rack in upper third of oven and preheat oven to 450°F.
Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in 2 large shallow baking pans (17 by 12 inches).
Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 25 to 35 minutes.

Fry shallots while brussels sprouts roast:
Heat oil in a 10-inch heavy skillet over moderate heat until temperature measures 250°F (see cooks' note, below), then fry shallots in 3 batches, stirring occasionally, until golden brown, 3 to 5 minutes per batch (watch closely, as shallots can burn easily).
Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. (Shallots will crisp as they cool.)
Pour off oil from skillet (do not clean).

Sauté mushrooms and assemble dish:
Heat 5 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.

Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes.
Add water (1/2 cup) and remaining tablespoon butter and simmer, swirling skillet, until butter is melted.
Transfer to a serving dish and stir in Brussels sprouts.
Sprinkle with some of shallots and serve with remaining shallots on the side.

Cooks' notes:
•To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently.
•Shallots can be fried 1 day ahead and cooled completely, uncovered, then kept in an airtight container lined with paper towels at room temperature.
•Brussels sprouts can be roasted 5 hours ahead and cooled completely, uncovered, then kept, loosely covered, at room temperature.
•Mushrooms can be sautéed 1 hour ahead and kept in skillet, partially covered. Reheat Brussels sprouts in a preheated 400°F oven and proceed with recipe.

Brussel sprouts with cranberries & hazelnuts

Ingredients:
1/2 cup hazelnuts, chopped
2 pounds brussel sprouts
2 tablespoons butter or cooking oil
1/2 cup dried cranberries soaked in hot water for 20 minutes OR 1/2 cup fresh chopped cranberries
1/4 cup honey
2 tablespoons dijon mustard
salt & pepper

Directions:
Preheat the oven to 400 F.
Toast the hazelnuts on a cookie sheet for 10 minutes, turning several times.
Remove the bottom of the brussel sprouts (along with any discolored leaves) and make a cross on the bottom.
Soak brussel sprouts in slightly salty water for 10 minutes (I skip this step frequently).
Steam brussel sprouts for 8 minutes. Then rinse with cold water.
Cut brussel sprouts into bit-sized portions, if desiered.
Melt butter (or oil) in skillet and cook brussel sprouts for 3 minutes.
Mix in honey, mustard, cranberries, nut, salt & pepper. Cook for 5-8 minutes.

Recipe with thanks to elligoeke

Brussel sprouts and water chestnuts

Ingredients:
1-1/4 lbs fresh Brussels sprouts (See note)
2 cups water
1 (8 oz) can sliced water chestnuts, drained
1 (10-3/4 oz) can, cream of mushroom soup, undiluted
1/4 cup milk
1 cup (4 oz) shredded sharp Cheddar cheese
1/8 tsp salt
1/8 tsp pepper
1/2 cup slivered almonds

Directions:
Wash brussels sprouts thoroughly, and remove discolored leaves.
Cut off stem ends, and slash bottom of each sprout with a shallow x.
Place brussels sprouts and water in a saucepan.
Cook over medium-high heat until mixture comes to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until tender. Drain.
Place sprouts in a lightly greased 1-1/2 quart casserole; layer water chestnuts over sprouts.
Combine soup and next 4 ingredients in a saucepan; cook over medium heat until cheese melts, stirring occasionally.
Pour soup mixture over water chestnuts.
Sprinkle with almonds.


Recipe with thanks to teeshipmon

Brussel sprouts with Walnuts

Ingredients:
2 pounds Brussels sprouts, base and outer leaves trimmed, and halved
8 tablespoons unsalted butter
1/4 cup thinly sliced shallots
2 tablespoons minced garlic
3/4 cup roughly chopped walnuts
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan

Directions:
Bring a medium pot of salted water to a boil and add the Brussels sprouts.
Cook until crisp-tender, about 5 minutes.
Drain.
In a large saucepan, melt 6 tablespoons of the butter over medium-high heat.
Add the shallots and garlic, and cook for 1 minute.
Add the sprouts in 1 layer and cook until golden brown, about 5 minutes.
Remove from the pan.
Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes.
Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
Transfer to a serving bowl and sprinkle with the Parmesan.
Serve immediately.

Sprouts in a jar

I was surfing the internet and guess what I came across: pickled sprouts!

• made and jarred in Lancaster PA
• Pennsylvania Dutch Food at its best
• crispy & crunchy a great taste right out of the jar!
• wonderful as a side dish, or in a salad
• Great for martini's

3 pints of great tasting, Pickled Dill Brussels Sprouts. Kids of all ages like our Brussels sprouts because they're delicious. If you enjoy dill pickles, you'll love these. If you don't like Brussels sprouts, you just haven't tried ours.

Goodness, will I be brave and try them out???

Brussel sprouts and pancetta in a mustard cream sauce

Ingredients:
1.5 oz Pancetta
1 small onion, thinly sliced
¼ teaspoon salt
¾ cup cream
3 teaspoon mustard (Beaver Creek deli) or other mustard with whole seeds.
1 pound Brussels sprouts, trimmed, halved and very thinly sliced
1 teaspoon white wine tarragon vinegar

Directions:
Cook onion in olive oil at medium-low heat for about 10 minutes.
Add pancetta and over medium heat cook 5 - 10 minutes more.
You want the onion to carmelize a little and the pancetta to be cooked.
Add brussel sprouts, salt, and 1/2 cup of water and cook, stirring often, until tender, 6 to 10 minutes.
Stir in vinegar, cream and mustard and cook until sauce thickens a little.

Recipe submitted by msojka

Brussel sprouts dijonaise

Submitted by eartha

Ingredients:
1 Tree of brussel sprouts
1 head Romanesco Broccoli, broken up
2 clove garlic, minced
sea salt and pepper to taste
4 Tablespoon unsalted butter
2-3 teas. Dijon mustard
1/4 C. capers well drained
grated zest of 1 lemon
3 Tablespoons of fresh marjoram or oregono
Freshly grated Parmesan cheese

Directions:
Steam or blanch in boiling water the brussel sprouts and romanesco for 5 minutes.
Toss with remaining ingredients with desired amount of grated Parmesan cheese.
Steam brussel sprouts and romanesco broccoli for 5 minutes.
Add remaining ingredients and toss with desired amount of Parmesan cheese.

Parsnip Purée with Sautéed Brussels Sprouts Leaves

Ingredients:
3 pounds parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces
3/4 stick unsalted butter, cut into pieces
1 1/2 cups whole milk
10 ounces Brussels sprouts
1 1/2 tablespoons olive oil
3 tablespoons water

Directions:
Cook parsnips in a 5-to 6-quart pot of boiling water with 1 tablespoon salt, covered, until very tender, 15 to 20 minutes, then drain.
Purée hot parsnips with butter, milk, and 1/2 teaspoon each of salt and pepper in a food processor until smooth.
Season with salt, then transfer to a serving dish and keep warm, covered.
Meanwhile, remove and reserve all but smallest leaves from Brussels sprouts, trimming stem ends as necessary.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook leaves, tossing occasionally, until browned in patches, 2 to 3 minutes.
Add water and cook, tossing, until leaves are slightly wilted and water has evaporated, 1 to 2 minutes.
Season with salt and scatter leaves over parsnip purée.

Cooks’ notes:
Parsnip purée can be made 1 day ahead and chilled.
Reheat in a heavy saucepan over low heat, covered, stirring occasionally, 20 to 30 minutes.
Leaves can be separated 1 day ahead and chilled in a sealable bag.

Cauliflower and Brussels Sprout Gratin With Pine Nut-Breadcrumb

Ingredients:
1 1/2 lbs fresh Brussels sprouts, trimmed, quartered lengthwise through core
1 1/2 lbs heads cauliflower, trimmed, cut into small florets
2 3/4 cups heavy whipping cream
1/2 cup chopped shallot
1 tablespoon chopped fresh sage
1 1/2 tablespoons olive oil
1/2 cup pine nuts, lightly toasted
1/2 cup plain breadcrumbs
2 tablespoons chopped fresh Italian parsley
3 cups grated parmesan cheese, divided

Directions:
Fill large bowl with ice and cold water.
Cook brussels sprouts in large pot of generously salted boiling water, 2 minutes.
Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
Combine cream, shallots, and sage in large saucepan.
Bring to boil.
Reduce heath; simmer until mixture is reduced to 2 1/2 cups, about 10 minutes.
Season with salt.
Remove from heat. Cool slightly.
Heat oil in large nonstick skillet over medium heat.
Add breadcrumbs; stir until beginning to brown, about 2 minutes.
Transfer to bowl; cool.
Stir in pine nuts and parsley.
Season with salt and pepper.
Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish.
Sprinkle with salt and pepper, then 1 1/2 cups Parmesan.
Arrange remaining vegetables evenly over, then sprinkle with remaining 1/12 cups Parmesan. Pour cream mixture evenly over.
(DO AHEAD Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.)
Preheat oven to 375.
Cover gartin with foil.
Bake covered 40 minutes.
Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

Golden Crusted Brussel Sprouts

Ingredients:
24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice

Directions:
Wash the brussels sprouts well.
Trim the stem ends and remove any raggy outer leaves.
Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).
Heat 1 tablespoon of olive oil in your largest skillet over medium heat.
Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly.
Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning.
Cut into or taste one of the sprouts to gauge whether they’re tender throughout.
If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized.
Use a metal spatula to toss them once or twice to get some browning on the rounded side.
Season with more salt, a few grinds of pepper, and a dusting of grated cheese.
While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.

Red Sprouts

Today I was browsing the internet to get seeds for the new season and guess what I came across! RED Brussels Sprouts!

Red Bull is a colorful way to extend the season.
This novelty sprout's red color deepens in cold weather.
For best results, start seed indoors from March to May and transplant into the garden 4-6 weeks later.
For late fall and winter harvests, sow directly into the garden, 3 seeds per foot, 4-5 months before first expected frost.
Watering tips: during germination, keep entire seedbed evenly moist. Keep well-watered through maturity.
Harvest when fully formed.
Planting Depth: 1/4"-1/2"
Soil Temp. for Germ.: 55-80°F
Days to Germ.: 3-8
Plant Spacing: 12"-18"
Days to Maturity: 95-110
Full Sun
Moderate Water

You can order them from Amazon by cliching underneath.

Sauteed Brussel Sprouts

Ingredients:
About 600g Brussels sprouts
4 shallots
2 cloves of garlic, crushed
olive oil
vegetable stock cube/powder

Direction:
Clean the Brussels sprouts and cut each one vertically in half.
Finely chop the shallots and crush the garlic.
In a large flat-bottomed frying pan, heat enough oil to cover the base of the pan.
Place the Brussels sprouts in the pan, cut side down, in a single layer.
Scatter the chopped shallots and garlic over the sprouts.
When the sprouts are just starting to caramelise (you will smell them), turn them over and cook for another 5 minutes or so.
Add enough water to cover the base of the pan with about 1mm of water and crumble half a vegetable stock cube into the pan (I used Maggi basil bouillon cubes).
Give the pan a good stir and then allow to steam-fry until all the liquid has cooked off and the sprouts are tender.
Serve hot.

Indian-Style Brussels Sprouts

Ingredients:
1 lb. Brussels sprouts, washed, trimmed, and cut in half
2 Tbsp. olive oil
1 to 2 cloves garlic, finely chopped
1 Tbsp. grated fresh ginger
1 Tbsp. cumin powder
2 tsp. sugar
2 tsp. turmeric
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne
1 cup water
juice of 1 lime
a small handful fresh cilantro, washed and chopped

Directions:
Saute Brussels sprouts in olive oil for a few minutes. Add garlic, ginger, sugar, and spices, continuing to stir. Add water and lime juice, and cook, stirring occasionally until sprouts are nearly done to your taste. Add cilantro and finish cooking. Taste and adjust seasonings.

This is also excellent with the addition of a few red potatoes, peeled and chopped fine, and sauteed with the Brussels sprouts in the first step.

Happy New Year