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Sunday, April 15, 2018

Brussels Sprouts Trivia including the babies with a mind changing #recipe as well


Once again we are sharing a delicious brussels sprouts recipe and a little information again. To catch up perhaps you would like to read our first post in this three part series
Did you know that Brussels sprouts are named for Belgians. Brussels sprouts are from Brussels, well at least a version of them are. The vegetable truly dates back to ancient Rome but modern day Brussels sprouts were embraced and widely cultivated in Belgium starting in the 16th century.


Did you know that Brussels sprouts are prescribed as a treatment by those studying Chinese medicine they are believed to help the digestive system.

Did you know that Brussels Sprouts are the most hated vegetable in the United States and Great Britain according to a survey Heinz completed in 2008. Perhaps this recipe that uses baby Brussels Sprouts may change some minds. Baby Brussels sprouts come from the very top of the stalk. They may resemble small peas. Find the smallest sprouts and use them if you can not find pre-packaged baby brussels sprouts


1 pound baby Brussels Sprouts
1 Tbsp butter
1 Tbsp olive oil
salt and fresh pepper
12 oz of your favorite pasta
1 cup heavy cream
the juice and zest of 1 lemon
1 cup freshly grated hard Italian cheese
parsley for garnish
Instructions

Trim just the very bottoms off the Brussels sprouts and leave them whole. You can halve them if yours are a little bigger. Saute them in the butter and olive oil for about 10 minutes over medium heat. Don't let them get too brown. They should be al dente.
Cook your pasta to an al dente stage.
Add the cream to the sprouts and heat to simmering. Simmer for a few minutes to let the cream reduce a bit and finish cooking the sprouts. You want to sprouts to retain some of their bite.
Add the lemon and zest to the cream and season with salt and pepper to taste.
Slowly sprinkle in the cheese while stirring to melt and incorporate the cheese.
Add in the cooked pasta and stir to combine. If the sauce is too thick, add some pasta water. If it is still very thin, add some more cheese.
Serve with a garnish of parsley and lemon zest.

recipe source here

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