Sprouts like a good frost is one of the few gardening mantras I remember growing up in the fifties.
My father must have said it.
Dad grew vegetables–mainly root vegetables in winter but sprouts as well–on their extraordinary rods.
Late autumn/winter is their season–time of the first frosts.
Woke this morning to a white out–not snow, but a heavy frost–brussels came to mind.
At this time of year my mother would add the traditional chestnuts or bacon to liven them up.
She didn’t overcook them either–one reason members of the cabbage family remain unpopular with some.
This is a simple alternative–adapted from the wonderful Leaves from our Tuscan Kitchen.
for 2/3
1lb brussel sprouts–outer layers removed and larger ones halved
2 tablespoons olive oil
2 tablespoons wholewheat breadcrumbs
2 tablespoons parmesan–grated
salt and pepper
- Steam the sprouts for about ten minutes–to soften them but taking care not overdo it.
- Remove from the heat.
- Heat the oil in a sauté pan and when it’s hot carefully transfer the sprouts to the pan.
- Sauté on a high heat until they show signs of browning.
- Add the cheese and breadcrumbs and stir fry for a couple of minutes–scraping the breadcrumb and cheese mix off the base of the pan (they become deliciously crunchy), while turning the sprouts.
Robin Ellis 