cooking sprouts?

[janeyo]

Don't laugh but I have never cooked a raw spwout beforw. Have only ever bought some frozen ones for xmas before.
But I have real ones this year, and they look too big. What am I meant to do with them? They are off the stalks. Do I peel them?

Need advice...

janeyo

[BrideXIII]

if they look a bit grubby, just cut a slice off the base, take the two outside leaves off , then cut a cross into the base.
best steamed, but boiled is ok. till tender but not soggy.

*there endeth the lesson from the woman that can't abide sprouts*

[Alison]

I like mine simply steamed but OH isn't too keen. Did some the other week, prepared as above and steamed until almost done. Then plunged into cold water to stop them over cooking. Chop them into quarters. Bit of olive oil in a pan, fry a couple of chopped shallots, add the quartered sprouts and some chestnuts. Really lovely and tasty and almost impossible to get wrong as you do most of the cooking in advance. Can add bits of bacon if you want but lovely without and if you haven't got chestnuts then sliced almonds are good too.

[lynda66]

apparently they make good compost without bothering to cook them

[Alison]

apparently they make good compost without bothering to cook them

What a waste though, they're lovely if fresh and not overcooked.

[BrideXIII]

What a waste though, they're lovely if fresh and not overcooked.

* sits on the non-sprout lover sofa with Lynda *

[lynda66]

What a waste though, they're lovely if fresh and not overcooked.

no they aren't they taste like disgustingly strong cabbage *voms a bit*

[smallblueplanet]

We had a thread about this last year, if any one knows how to cook sprouts it's PW!

http://www.growfruitandveg.co.uk/gra...mas_10780.html

[janeyo]

Thanks, hoping to grow a few next year for xmas. It's the only day we eat them. Will get peeling later with some vino

Liked the previous thread... wonder if PW has started his sprouts this year yet, lol

janeyo

[pigletwillie]

We had a thread about this last year, if any one knows how to cook sprouts it's PW!

http://www.growfruitandveg.co.uk/gra...mas_10780.html

Aye lass, tis all about timing. The overiding memory of your Christmas dinner will be the roasties and the sprouts (nobs). Get both right and you will get away with everything else.

I just wash them and remove any grotty leaves. I dont bother to put a cross in the bottom as I dont want them to cook too quickly. Now then, if you want to steam them fine, if you boil them use a pasta pan with the insert full of holes for draining. If not a suacepan and collender will do just as well.

The idea is to cook these in the morning so you can keep an eye on them. After 6-10 minutes bite into one. You want the texture to be just underdone. Once you get to that stage remove the sprouts and plunge into cold water and keep the cold tap running to STOP them cooking. Once cold put back in the steamer or insert and put in the fridge or somewhere cool. When you are cooking your dinner put on a pan of water and have it boiling just when you are serving. At the last minute put the sprouts back on to just heat up which will also finish off the cooking, giving you a perfect sprout. I then toss them in crispy bacon pieces and orange zest and squeeze a tangerine over the top.

This method takes all the timing out of the equation allowing you to relax a little.

[janeyo]

Thanks PW, will give them my best shot!

Mum has just informed me nan doesn't ike them crunchy, in other words if they are not boiled to death she won't touch one! Ho hum, more for me then.....

Merry C-mas, janeyo

[janeyo]

Just one more thing, if I am going to do the nearly cooking them regime, can I do them tonight? Gonna be mental here with 2 boys ripping paper off thigns (provided they've been good enough all year) to remember to do them in the morning!

janeyo

[pigletwillie]

No worries at all. I do.

[Alice]

This is how I'm doing mine.
Prepare as above and boil or steam very lightly.
Saute some lardons and shallots in butter, add the sprouts and roll around.
Tip into an ovenproof dish.
Melt a little more butter in the saute pan and add some bread crumbs and grated parmesan to coat with butter.
Put the crumb mixture over the sprouts.
Bake in the oven for the last half hour before dinner.
It can all be done ahead.

[lynda66]

wot on earth's a *coff* lardon ......... does it take away the taste of sprouts??