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Sprouts

Discussion in 'Other Recipes' started by mumof2, Apr 4, 2009.

  1. mumof2
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    mumof2 Serious Forum Regular

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    ooo-er! :lol:
     
  2. uscwest
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    uscwest Senior Cast Member

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    Don't believe I've ever cooked fresh sprouts before, normally buy quick frozen. But I found some nice fresh ones today at Wegmans and it says you can steam them in the bag so going to have them tomorrow.
     
  3. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    Don't do it! :eek:

    Cook them for about three minutes in enough boiling, salted water to set the color.

    Drain and then saute very slowly (on very low heat) for at least thirty minutes. They should get nicely caramelized and soft. :yes: Confit of Brussel sprouts, in other words. Good stuff. :D
     
  4. mumof2
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    oooh Tink, never done that before.

    I don't like sprouts too hard or too soft, if they're too hard they fly off your plate when you try to put your fork in them!
     
  5. Taja
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    Taja Earning my ears

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    Sprouts!

    When I saw this, I was thinking the store called Sprouts. :lol:

    Then I was thinking bean sprouts. They're usually shortened to "sprouts" around here.

    And then I discovered the thread is about Brussels sprouts. :rolleyes:

    I'll let you keep my share, thank you! I love most veggies, but these are on my seriously dislike list! :D
     
  6. mumof2
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    :lol: ooh i used to dislike most...well all.... veg but as i got older i found my tastes changed and of course having the boys forced me to eat them - i cannot abide runner beans though - I can't even swallow them :thumbsdown:

    sprouts = yum! :yes:
     
  7. uscwest
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    uscwest Senior Cast Member

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    Well, we didn't do the sprouts today. We opted to eat out.
     
  8. mumof2
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    mumof2 Serious Forum Regular

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    ah, good reason then! when are you going to do them instead?
     
  9. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    Mum, the slow cooking in the butter (the confit bit) makes them get all nicely browned on the outside, while still retaining texture on the inside. Yes, they are soft, but a lovely, sweet (seriously!) buttery soft. :yes:

    The trick is the slow, buttery simmer for at least thirty minutes. :yes:
     
  10. Dawn
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    Dawn carpe diem-ing Forum Host

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    Well I like plain ol' steamed sprouts. :D
     
  11. mumof2
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    mumof2 Serious Forum Regular

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    thanks Tink, could be worth a try one day just to see what it's like! :thumbsup:
     

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