Cooking Sprouts
A sprout is for life, not just for Christmas!
Having placed my pre orders for turkeys in December today I was later talking to my veg supplier who said he was bracing himself for the brussels sprout onslaught in a couple of weeks.
What is it about sprouts in this country? Chefs feel that if they tried to serve them during any other month or with any other meal the majority of their customers would want to beat them about the head. As a nation we seem quite adverse to eating the humble sprout on any day other than the 25th of December. That is the day when your grandfather tells you all ‘I like sprouts but sprouts don’t like me!’ Then thirty minutes later benefit from a demonstration.
During December it isn’t unusual for us to cook between 120 and 140 kilos of sprouts a week just for dinner. Being the generous soul that I am I buy them ready prepped so that I can lecture my chefs on how I used to peel and criss-cross tons of the bloody things myself (thanks chef)
During my stint in Germany a soup of brussels sprouts was extremely popular on the lunch menu though we rarely served them as a vegetable. I sometimes make a puree with them and serve them inside the blanched leaves then spoon a foamy almond milk over them as a garnish for venison. It looks great and makes a pleasing alternative to the crunchy (or boiled to death mush) texture of a plain boiled sprout.
Sprouts benefit from a nice glaze of butter, roll them around in a pan with some butter, a splash of olive oil, some diced Italian bacon, a few shredded sage leaves and a sprinkle of chopped nuts such as almonds or hazlenuts. Don’t be shy with the black pepper and a pinch of mace or nutmeg doesn’t hurt either.
So here’s to the sprout, now that the shops are selling christmas gifts earlier and earlier perhaps we can look at giving ‘brassica oleracea’ a bit more of a run up to christmas.
Chef !
can you clear up a question.
I see you mention cutting a cross in the bottom of the brussel sprout.
I have heard said you don’t need to or indeed should not, so …
Is it best to cut a cross in the bottom of of a brussel sprout ?
Also whilst we’re on the point, let’s make it a masterclass !
I hate soggy and mushy brussels at Christmas so …
How long should I boil sprouts for ?
Or should I steam them rather than boiling?
Regards
DC
November 7, 2007 @ 8:47 am
Derfel,
We always used to criss-cross them because it was said to cook them quicker and more evenly. I don’t anymore because I feel that it allows water to get inside the vegetable removing taste, texture and vitamin content. The outer leaves should be removed to leave a tight ball, they should be cooked in rapidly boiling and well salted water (I add a pinch of bicarbonate of soda to help preserve the colour) for between three to five minutes depending on quantity and power of cooking flame. They should be slightly giving in the centre whilst retaining a slight crunch. They can be steamed but I have never tried it.
If you have a glut then par-boil them for three minutes, refresh in ice-cold water, dry and freeze in freezer bags for up to eight weeks.
Thanks for the questions
Miles
November 7, 2007 @ 4:31 pm
Miles,
Terry Wogan reminds folks every year to put them on in September to cook or they will not be ready in time for Christmas
November 7, 2007 @ 5:26 pm
Chef
really good information, thanks for the guide on how to cook the perfect sprouts !
DC
November 7, 2007 @ 6:26 pm
Derfel,
Don’t listen to Terry Wogan’s advice, imagine how your house will smell!!
Miles
November 7, 2007 @ 6:36 pm
Miles,
If I had to cook that lot during December, I most certainly would not want to see another sprout for another year. Personally, I am not a fan of sprouts - not even at Christmas!
November 7, 2007 @ 8:37 pm
Elsie,
Yes I do suffer from sprout overkill in December. As for yourself I really believe brussels can be a very nice eating vegetable if given a little TLC.
By incorporating other flavours and textures you can make them really quite interesting-honest!
Miles
November 7, 2007 @ 11:08 pm