The Brussels sprout

In 2014-2015 I conquered my last vegetable hurdle, the Brussels sprout. I can now say I enjoy eating every vegetable I know, provided it’s cooked appropriately.

In the case of the Brussels sprout, “cooked appropriately” means cooking them in such a way that the sulphides don’t take center stage (as for cauliflower, cabbage, turnip…). In other words, don’t overcook them, or they’ll stink.

My personal epiphany with the Brussels sprout occurred in late 2014 at Hungry Duck restaurant (Berry, NSW, Australia). I’m not sure exactly what the chef did – it invariably involved char frying/grilling the sprouts with bacon, but I suspect a stock was also involved at some point.

In the winter of 2015, I’ve replicated the treatment, and thus been loving the Brussels Sprout – they can be surprisingly sweet when treated well.

Trim, cut in half, blanche in boiling water for 1 to 2 minutes, then briefly pan fry in oil/bacon fat on high heat. Some char is desirable.

The version making the rounds these days invariably includes bacon, but the above approach works just as well for their incorporation in any dish.

Brussels sprouts and bacon

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