From that same book "Together" as the Hasselback potatoes come these Brussels sprouts.
The choice to have Brussels was a controversial one - I knew going in that there was considerable resistance from several of the people around the table, and it doesn't help that Tesco seem to only sell them in huge bags. But it was Christmas, so I persevered.
These were quick and easy to make. True, there was a step where each sprout needed to be individually trimmed, peeled, and then the base cut, but that was the only tedious bit. The rest was just a matter of putting things in a bowl and then two small cook steps (a quick boil of the sprouts, then roasting the whole for 10 mins).
One thing that does amuse me is that so many of our TV chefs have done so many different ways of showcasing sprouts and they all, including this one, seem to involve adding one or more strong flavours to them, as though to disguise the underlying taste. Which rather seems to defeat the purpose.
The end result of this one was that the sprouts were fine, but the dish did nothing to disguise the essential sproutiness of the vegetable. So anyone who doesn't like sprouts is unlikely to be moved by this, while those who do like sprouts will like this fine.
For me, it was just important to honour the sprout, and this achieved that. I don't regret cooking this, but I think I'm unlikely to do so again, even if we do have sprouts with Christmas dinner another year.
1 comment:
I've eaten SO MANY SPROUTS in the last week! CBC bought a Sprout wand the week before for a party he ended up not going to so we ate sprouts for about 4 meals before Christmas (Sprouts and farfalle pasta was a bit of a low!) and he bought TWO more wands to take to his sister's so we then ate more on Christmas day and boxing day...except only one sprout was eaten so we have another one to use up...we are about to embark on more Sprouts for dinner tonight... he has roasted them with miso glaze which were very nice!
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