Before revealing all their flavors, the Brussels sprouts require a rather tedious preparation… but courage, the game is worth the effort. So, if you received Brussels sprouts in your basket from Amap, arm yourself with patience! Start by lightly cutting the stalk of each small cabbage, then remove the yellowed or withered leaves. At the base of the cabbage, make a cross-shaped incision:the cooking will then be faster and the cabbage will remain very tender. Then wash the cabbages with vinegar water, in order to get out any insects that are there. Rinse thoroughly, then drain.
Before being made into a gratin, sautéed in butter or braised, Brussels sprouts must be boiled in water. Immerse them first in a first bath of boiling water to blanch them, then cook them for between 15 and 20 minutes in another boiling water to which a teaspoon of baking soda has been added so that the Brussels sprouts keep their beautiful green color. To check for doneness, poke the tip of a knife into a cabbage:the blade should easily pass through the small vegetable. At the end of cooking, immediately plunge the cabbage into a bath of ice water, again to preserve the color of the vegetables.
Ideal to accompany meat or game, this pan-fried Brussels sprouts recipe is a real treat in the fall and can be prepared in just a few minutes, without an oven. In a skillet, sauté the vegetables cooked in water with bacon bits, chestnuts, tomatoes, garlic and pine nuts. Both crunchy and tender, this simple cooking recipe will hit the mark every time with your guests!
