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Saturday, November 29, 2008

Food: Brussels Sprouts

For people who hate them. No, really. I successfully converted my partner who's always hated brussels sprouts with a recipe like this:

Brussels Sprouts with Caramelized Onions

1 lb Brussels sprouts
1 large yellow or white onion
1/2 cup chicken stock
1/4 cup white wine
2 Tbsp good olive oil or any vegetable oil
salt and pepper to taste

Wash sprouts, removing any browned or yellowing leaves. Cut them in quarters, toss with a pinch of salt, and set aside. Peel the onion, cut in half, then cut into "angel's wings," slicing from top end to root end in thin slices.

In a skillet large enough to hold all the sprouts, AND with a lid, heat the oil. When almost smoking, toss in the onions, stir till coated with oil, then cover and turn the heat down to medium and cook for about fifteen minutes, stirring occasionally. When the onions have turned a rich, dark color add salt and pepper to taste, and the wine. Scrape up any stuck bits, add the brussels sprouts, stir to coat, and add the chicken stock. Cover and cook for a few minutes till the sprouts are mostly cooked (stick a fork in them to check). Uncover and cook for a few minutes till the juices are reduced.

Cook's notes:

  • If the onions begin sticking to the pan, moisten them with a little wine.

  • Don't use a nonstick pan; any metal saute pan or skillet is preferable.

  • Don't use extra-virgin olive oil, it has too low of a smoking point and the heat destroys most of its anticarcinogenic nutrients. Any good olive oil, vege oil, or canola oil is fine. Corn oil, on the other hand, is not.

The sweetness of the onions balances the bitterness of the sprouts very well. Only a tiny quantity of salt is needed to bring out the flavours.


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At 3:35 PM, Blogger Queers United said...

i never saw a brussel sprout plant thats cool.

At 2:23 PM, Blogger zoe said...

sounds very very yummy

At 1:25 PM, Blogger ThePoliticalCat said...

It is indeed very yummy. Additional cook's note, if you're planning to fix this: The amount of liquid you use is relative to the type of cooking pan. You want to end up with a clinging sauce, rather than stewing sprouts in lots of liquid. Also, the onions should be approximately half the volume of the sprouts. I made them again this week. Too tasty to pass up.

At 9:51 PM, Blogger GDAEman said...

For me, the secret is butter.


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