ohgodohgodohgod

[tisiphone]

The veggie box from Valley Green Feast is getting more and more adventurous. Today I got... a stick of brussels sprouts. See, I have a real hate-hate relationship with Brussels sprouts. My father used to eat frozen ones, and I always considered them to be the devil's cabbages. But, I never ate one myself. Then last year in a restaurant, I ordered a nouvelle interpretation of corned beef and cabbage, and the "cabbage" it came with was Brussels sprouts. So I figured, hey, I'm a grownup and I'm in a fancy restaurant, I should just eat a fucking Brussels sprout or two. So I cut one in half and I put it in my mouth and... yep. The devil's cabbage.

BUT EVEN SO. It came in the box. I have to cook it and eat it. NOW WHAT.

(Luckily, we also got some yummy, yummy, yummy kale. Or something. Maybe they're collards. They're large and flat. And half a dozen parsnips, which I'm hoping keep for some time, because eating six parsnips at a time really is quite difficult. And a butternut squash. Nom.)

Total contents of box today:
A dozen lovely apples
A bag of mesclun
A loaf of red-leaf lettuce
A bunch of kale... collards... something
BRUSSELS SPROUTS
A small butternut squash
A dozen onions
About a pound of baby potatoes
Two large and robust carrots
Six parsnips

Add-ons of a dozen eggs (I have too many eggs, eek!), a half-gallon of local cider and a quart of Side Hill Farm plain yogurt. I really love the add-on thing, I have to say.
I still have the beets left from last week. I can foresee much roasted veg in my immediate future. I want to use up what I've gotten before next Friday.)

Comments

[ashbet]

I hear that roasted Brussels sprouts with garlic and olive oil is good . . . (I hate them boiled, but I'm willing to try the roasted version sometime.)

-- A <3

[tisiphone.livejournal.com]

I have heard that too. I hope it's true, because that's what I'm doing with them.

[cinema-babe.livejournal.com]

Cut them in half, toss them with a little bit of olive oil, sea salt ans pepper and roast them in a high oven, 400o or so for 15-20 min or until fragrant, tawny and caramelized.

The channelization helps to dissipate a bit of the cabbagey funk and gives it a bit of mellow sweetness. I like to toss some carrots, potatoes and parsnips in with my sprouts.

parsnips

[baronessmartha.livejournal.com]

the neighbor did this the other day, the children would not share so I do not know how good they were. I need to get some parsnips.

"peel and chunk the parsnips, mix equal parts of honey and water, (I used about 1/2 a cup of each for 3 med-lg parsnips) coat well, pour onto greased baking tray, sprinkle with cinnamon, bake 400 until tender"

Re: parsnips

[tisiphone.livejournal.com]

That sounds delish.

[tisiphone.livejournal.com]

I shall try that. Thank you.

Re: parsnips

[baronessmartha.livejournal.com]

I love them in a root veggie soup. I just love parsnips though.

Re: parsnips

[tisiphone.livejournal.com]

Me too!

[rufinia.livejournal.com]

Or, cut them into quarters, fry them in bacon fat with bacon and garlic.

[polymexina.livejournal.com]

I LOVE BRUSSEL SPROUTS.

Let's see. Roasted with walnuts and bacon + a balsamic vinaigrette glaze + parmesan or bleu cheese = WIN

You can CARAMELIZE them -- :nom nom nom:

Dice them with the beets, put in some carrots for a colorful hash. <3

[tamidon.livejournal.com]

just a tad fattening, but my Mum snuck Brussel sprouts into my step siblings by pureeing them with a touch or cream,butter,and nutmeg. I do the same for Thanksgiving but add chestnuts to the puree

[indicolite.livejournal.com]

Kale can be used to make kale chips, an interesting (and probably healthier) alternative to potato or corn chips at chips-and-dip stages of parties. I learned about them from another person on my flist:

"Shred leaves into 2" or 3" pieces.
Rinse and pat pieces dry.
Put in ziploc baggie.
Pour in a couple tablespoons of olive oil.
Shake in about half a teaspoon kosher salt
Shake in about two teaspoons of sesame seeds.
Close bag and shake "like a mo-fo."
Put on stoneware pan (cookie sheet will do) and bake at 400F until everything is crispy. Shake/stir leaves occasionally to keep them from sticking and to encourage quicker drying.
Bake times vary depending on how curly are the leaves, and if they're fresh. Limp/wilty leaves take longer to dry out."

Can't help you with the Brussels sprouts, as I happen to find them quite tolerable when I do eat them, but have plenty of other foods I consider the work of the devil. But I admit I read "A bag of mesclun" as "A bag of mescaline" this late in the day, which made me agree that you've got quite the adventurous food service.

[innostrantsa.livejournal.com]

YES in buckets to everything you've described doing to the delicious little balls of farty goodness. YUMYUMYUM.

[dolohov.livejournal.com]

Roasted is very good. I've had excellent luck starting them on the stovetop in a cast-iron pan to get that nice crust on the cut sides, then flipping and transferring to the oven.

Taming the Devil's Cabbage

[catling.livejournal.com]

I find the flavor of Brussel Sprouts to be greatly improved by roasting them in the oven. Smash/mince/dice whatever some garlic, cut all brussel sprouts in half, toss it all with olive oil, salt and pepper, then arrange on a baking sheet and roast. (350? I think?) Yum. Just be careful to keep a close eye on them so they don't burn, in particular when you get them still on the stalk some tend to be mighty small and will brown fast.

The best Brussel Sprouts I ever ate were at a place on Highland Ave in Somerville: Buffalo style. No, really - they DEEP FRIED them and then served them tossed in spicy Buffalo sauce with Blue Cheese dressing for dipping. OMG, so good, nom nom nom.

[nettabie.livejournal.com]

I do oven-roasted brussel sprouts in butter, honey and vinegar... I'm pretty sure they stop being good for you, but they are definitely tasty