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Receta Brussels Sprouts (Or are they?)
by Roger Curtis

Brussels Sprouts (Or are they?)

Kids hate brussels sprouts. Adults hate brussels sprouts (well, most do). Convert the masses in three easy steps! Bacon gets them every time. Eventually you can cut back on the pork fat once your family learns to appreciate the bold little cabbage that could. Just don't overcook them. Result: obnoxious sulfurous odor. Kids hate sulfur. Adults hate sulfur (well, most do).

From Wikipedia: Brussels sprouts, as with broccoli and other brassicas, contains sulforaphane, a chemical believed to have potent anti-cancer properties. Although boiling reduces the level of the anti-cancer compounds, steaming, microwaving, and stir frying does not result in significant loss. Brussels sprouts and other brassicas are also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6 Servings

Ingredientes

  • 2lbs. Brussels Sprouts Serves 4-6 (take your time and pick the smallest, springiest ones; the larger ones tend to be bitter)
  • Some Bacon, cut into...lardons (turkey or soy if that's your thing)
  • Cooking Liquid
  • Salt
  • Pepper
  • Dry Mustard (Experiment: curry would be good. Or garam masala. Or whatever. The cool thing here is you're dealing with a deep bass of a background. Go for it!

Direcciones

  1. Quarter or half (depending on size) the brussels sprouts. It takes much less time to cook and your family won't recognize the green, miniature bowling ball vegetable shape they fear. Don't worry about cutting the tips unless they are gnarly. Whatever you do, don't cut the tip entirely off otherwise your tiny, descendent of wild cabbage will start losing leaves. Steam or parboil (which I think is French for "don't overcook") in salted water for about 6-8 minutes; watch 'em, just till barely fork tender, never mushy. Everyone hates mushy, sulfurous food. Strain your brussels sprouts, reserving some liquid.
  2. Meanwhile, render bacon till crispy. Set crispy bacon aside. Drain bacon fat. (My daughter bought me a bacon fat strainer/canister for the fridge. Love it. No, I am not obsessed with bacon...)
  3. If you're good or lucky, brussels sprouts and bacon are ready at the same time. Transfer brussels sprouts and bacon to frying pan, season, add 1/4 to 1/2 cup cooking liquid, and toss for a minute or two and serve! The resulting broth is super.
  4. OK, I'm cheating a little...if you've read my other recipes you're probably saying, "Hey, that's the kale recipe!" It is. But it's brussels sprouts, man! I'm on a personal crusade to rehabilitate the image of maligned and neglected veggies. And yes, it does require bacon to get the process started.