Selfsufficientish.com

2. Bubble & Squeak

Sue

I used to frequent a curry house that put sprouts in all the vegetarian curries. Quite nice actually, although it was a bit of a surprise the first time.

from a friend on another forum:

"The way i do them is shred them very finely, don't use the cabbagey core bit which is on the bottom of the sprout, and then fry them in lots of butter and garlic with some thyme and sage.

I also did them chinese style one time with lots of soy sauce, chilli and ginger."

havent tried either yet, but the chinesey ones sounds extra yumm!

roughly chopped, cook till just right for you, and then add a white sauce, that takes a way the bitterness...You could alos add bacon with it, as above.
Bonne apetite!

OK, I admit I'm strange but I like sprouts cooked all ways from steamed until slightly underdone, to boiled until very soft and squidgy.
However, I do think some of you must grow them wrongly or the wrong variety as my sprouts are never bitter. That used to be the case years ago but it has been well and truly bred out now, and it can't be my taste buds as I can usually taste bitterness in lettuce that everyone raves about.

So, I don't know what number we're up to but ...

6, plain boiled until squidgy.
7, said squidgy sprouts puréed with chopped mint and lemon juice
8, left on the plant to produce spring greens

I like them roast for 15 mins with ginger, then another 8 mins with garlic, then served with a bit of nutmeg but more often than not, they just get steamed. But the nutmeg is always there; lovely.

A very hot roast (so they get a bit blackened) with cashews and a splash of soy sauce towards the end is good too.

good in cheese sauce to

they make a lovely necklace if you string a few together with chestnuts (uncooked) then when they go out of fashion cook them altogether, total recycling

argh, i cant stand sprouts!

My OH hated sprouts until I started cooking them. Cooked properly, not under done and not over done, they need to be just cooked and, as Odsox says, using the older varieties they are delicious and without bitterness. My favourite is a variety called Noisette.

The other mistake people make is boiling them with the lid on - many varieties contain very high levels of dimethyl sulphide, which many people find unpleasant (it's that classic boiled Savoy cabbage flavour), but it evaporates off during cooking if you leave the lid off.

What Dunc said!!!!

They are also useful as rodent deterrents. Although you also need the catapult to launch them.

Mike

MKG wrote:They are also useful as rodent deterrents. Although you also need the catapult to launch them.

Excellent idea Mike. However I'm thinking more aversion therapy for OH rather than rodent deterrent - we have cats for that.

Gee,
when I read the OP, I thought sure this was about alfalfa sprouts or bean sprouts

Number ???
lets call it 11

11. Boiled brussel sprouts with lid on...a little on the raw side :)

btw greg, I love the "classic boiled Savoy cabbage flavour"

Odsox wrote:I do think some of you must grow them wrongly or the wrong variety as my sprouts are never bitter

OK, I'll rephrase that statement ... no hang on a minute, no I won't.

My daughter cooked the vegetables for Christmas dinner (we cooked the turkey (she lives next door)) and her sprouts definitely had a hint of bitterness about them. She bought them in a supermarket, so there ARE still bitter sprouts about, but I will stand by my original statement because I have never had bitter sprouts from home grown ones.
So all you people who complain about them, grow your own and appreciate one of the finest vegetables when variety and growing culture is not dictated by cost, convenience and shelf life.

BTW, I'm with Minnesota, I too like the classic Savoy taste.