I purchased a three-foot stretch of Brussels sprouts the opposite morning on the farmers’ market. For these of you who’ve by no means encountered the spectacle of Brussels sprouts nonetheless on the stalk, it’s one thing to behold. A thick, stick-straight heart stalk is punctuated by tight, inexperienced Brussels sprout pom-poms. It appears fantastically prehistoric. And whereas it would not match very properly in my market basket, as soon as I get it residence the sprouts will hold properly this fashion – seemingly longer than off the stalk.
I purchase sprouts on the stalk each time I can, and usually get three or 4 sprout-centric meals out of every, breaking off the buds as wanted. In this case I mixed shredded Brussels sprout ribbons, apples, garlic, pine nuts, (and tofu when you like) in a skillet with a touch of maple syrup.
I do know not all are Brussels sprout followers, however primarily based on a number of the emails you’ve got handed alongside to me, this golden-crusted Brussels sprout recipe appears to be a well-received gateway recipe for individuals who thought they did not like Brussels sprouts, however actually do. You might begin there, and then make the soar to this recipe when you’re in any respect apprehensive. Or, I spotlight just a few different concepts down beneath….