Breached Menu
Mustard-Bussel Sprouts -- Spice up an already good thing
It's good that nobody likes these veggies because that makes them cheaper. Here in Bamberg, the prices on sprouts went way down after the third frost.(1) Since then, I've been eating about one-and-a-half kilos of sprouts per week.
-Cut off sprout bases, rinse and drain.
-Boil a pot of water. A big pot.
-Put sprouts in a strainer and steam over the pot. Do not cook all the way through, but get the outside layers pretty damp. Time varies based on the size of sprouts.
-Dump some pasta and salt into the boiling water.
-Lightly sauteé a chopped onion (a ringed onion works very well, too) and garlic. Add the brussel sprouts. Increase from low to medium-high heat. Add salt, black pepper, and cayenne to taste.
-Add between 1/3 and 1/4 cup of yellow mustard. Use something besides French's, you cheap jerk. Add about 2-4 tbsp. water, depending on the amount of mustard and whether you want a sauce-y or drier dish. Add some butter, mix all so that the sprouts are evenly coated.
Serve sprouts and onions over the pasta.
-----Endnotes-----
1. Which doesn't make a whole lot of sense. I would have figured that the frost would have come well after the sprouts' season.
It's good that nobody likes these veggies because that makes them cheaper. Here in Bamberg, the prices on sprouts went way down after the third frost.(1) Since then, I've been eating about one-and-a-half kilos of sprouts per week.
-Cut off sprout bases, rinse and drain.
-Boil a pot of water. A big pot.
-Put sprouts in a strainer and steam over the pot. Do not cook all the way through, but get the outside layers pretty damp. Time varies based on the size of sprouts.
-Dump some pasta and salt into the boiling water.
-Lightly sauteé a chopped onion (a ringed onion works very well, too) and garlic. Add the brussel sprouts. Increase from low to medium-high heat. Add salt, black pepper, and cayenne to taste.
-Add between 1/3 and 1/4 cup of yellow mustard. Use something besides French's, you cheap jerk. Add about 2-4 tbsp. water, depending on the amount of mustard and whether you want a sauce-y or drier dish. Add some butter, mix all so that the sprouts are evenly coated.
Serve sprouts and onions over the pasta.
-----Endnotes-----
1. Which doesn't make a whole lot of sense. I would have figured that the frost would have come well after the sprouts' season.
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