Fried Brussels Sprouts

O

O8SERVER IV

New member
Recently, I've been eating a lot of pan-fried
Brussels sprouts. I think this is the best way
to prepare them. All I do is peel and halve them,
then pan-fry with the cut face down until totally
browned on that side.

Unlike most of you, I never eat comfort foods.
All of my food is "health" food. _Brassica_
vegetables are an important part of my diet.
I sometimes pan-fry broccoli, and that works,
but Brussels sprouts are easier to prepare.

I always buy the sprouts at Safeway, because
theirs are the best. They put out new stock
almost every day. I'm amazed how quickly they
sell them. It makes me wonder who's buying
all these sprouts. I doubt if there are many
discomfort food eaters like me, but maybe I'm
wrong. I'm not going to waste any of my time
writing a cookbook, but if I did, I already
know the title.
 
Mark Thorson wrote:


I do the same thing, however, I refer to this sauteed, not
fried Brussels sprouts. Sauteed quickly however.

For the total effect, include pancetta.

It works with broccolini/rapini, red cabbage, and
possibly some other crucifers. Or chard or the studier
lettuces (we had some Treviso radicchio last night).

Steve
 
Dora wrote:




That's fine, but I prefer white wine vinegar (and of course good
EVOO) for finishing sauteed Brussels sprouts or broccolini.
For me an aged balsamic goes in slightly the wrong direction
with this dish.

For red cabbage, I use red wine vinegar.

Steve
 
On Sat, 29 Jan 2011 10:49:08 -0800, Mark Thorson
wrote:


Food doesn't have to be bad for you to be comfort food. I *like*
brussels sprouts. I served them with the meatloaf and mashed potatoes
I made last week.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
How about bok choy? Does it worked sauteed as described?

I steam my sprouts (halved) and green beans quickly, ~3-1/2 mins, then
add lemon juice, salt, pepper and almond slivers.

-Zz
 
On 1/29/2011 12:49 PM, Mark Thorson wrote:

That sounds interesting. I usually "roast" them in the toaster oven.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Sat, 29 Jan 2011 10:49:08 -0800, Mark Thorson
wrote:

I like to separate the leaves, toss them with olive oil, salt and
pepper, then roast them until they are crispy.

Tara
 
Janet wrote:

Cheese? That's a dose of saturated fat!
If you've never fried cheese until the fat
separates from the protein, you don't realize
how much of cheese is fat. It's about half.
 
Cheri wrote:

In a sense, yes. I would be uncomfortable eating
bread or pasta with butter, because I know how
bad refined carbs and saturated fats are. But when
I eat a pot of fish soup or something like that,
I know I'm eating healthful food, which is an
important part of my enjoyment of food.
 
On Jan 29, 12:49?pm, Mark Thorson wrote:

I don't think even frying would save brussel sprouts from being nasty!
Not even if you battered them in an thick sweetened batter, deep fried
them and then dipped them in ambrosia!!

Well, maybe then, but it would require a lot of masking their inherent
ickyness! Some things were just never meant to be eaten, like brussel
sprouts, broken glass, grapefruit and glowing embers!

;-)

John Kuthe...
 
Mark Thorson wrote:


If you enjoy health food, good for you. It may not
keep you alive much longer than the rest of us, but
to me it would feel longer and not nearly as good.
YMMV, of course.

gloria p
 
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