Prep 10 mins
Cook 10 mins
I really do! These are yummy along side roast beef and sometimes I just eat them for a meal when DH is working. I hope you Sprouts Lovers give them a try.
- 2 gallons water
- 1⁄4 cup kosher salt (more or less)
- 1 stalk Brussels sprout (one stalk should give you at least 4 or 5 cups)
- 2 tablespoons unsalted butter
- pepper, to taste
- Bring the water and salt to a boil.
- While the water comes to a boil remove the Sprouts from the stalk and trim them well, cut and 'x' into the stem end and wash.
- Divide them into 2 cup portions and blanch in the boiling water for 4 to 5 minutes making sure not to over-cook them. They should still have a crunch to them.
- Drop into very cold water for 30 seconds to set the color and then let them come to room temperature on a tea-tower lined sheet pan. You can freeze them once they are cool and then seal them in a food saver, or continue with your recipe.
- Continue with your recipe -OR- Just before serving, melt the butter in a pan and when the butter almost stops sizzling add 2 cups of the blanched Brussels Sprouts and toss them in the butter until you can easily pierce them with the tip of a knife.
- Serve piping hot.
I do love brussel sprouts and we did love them cooked like this. They were tender and tasty. I didn't add the salt to the water when cooking but used salted butter.
This recipe is similar to how my mother taught me. Preparing and eating this delicious recipe really brought back wonderful memories. Thanks for a keeper!