Brussels Sprouts W Radishes Food

BRUSSELS SPROUTS W/ RADISHES

Steps:

• Trim the stem edge of the sprouts.
• Trim top and bottom edges of radishes.
• Place the radishes and sprouts in a large saucepan,.
• Add stock, and enough water to cover, if necessary.
• Bring to the boil.
• Cook 10 - 14 minutes, or until the sprouts are done and the radishes begin to lose their color.
• Drain, return to saucepan.
• Add butter.
• Gently mix the veggies with the melting butter.
• Move to a serving dish, season with salt and pepper, and serve.

BUTTERED BRUSSELS SPROUTS AND RADISHES

Steps:

• Blanch the vegetables: Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil the Brussels sprouts until bright green and just tender, about 7 minutes. Remove with a slotted spoon and transfer to the ice water. Once cool, remove and pat dry. Repeat to blanch the radishes, cooking until just tender, 5 to 7 minutes.
• Heat 1 tablespoon butter in a large skillet over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the Brussels sprouts and radishes, season with salt and pepper and cook, stirring, until heated through, 3 to 5 minutes. Add 1 tablespoon water, then gently stir in the remaining 3 tablespoons butter, 1 tablespoon at a time, until melted. Stir in the tarragon and parsley.

LEMON INFUSED BUTTERED BRUSSELS SPROUTS W/ CRISP PEPPERED BACON

Steps:

• Slice the bottoms off the sprouts and remove the outer layers.
• Cook the sprouts in a pan of boiling, salted water for 6-8 minutes, until just tender. We like ours with a bit of a bite still - and not overcooked. You can steam the brussels sprouts if you wish.
• Meanwhile, heat the butter or oil in a pan and cook the bacon until it is crisp. Remove from the pan and leave to cool slightly - add the lemon juice to the pan with the bacon butter/oil.
• Add some freshly ground black pepper to the bacon and mix well - we like it quite peppery, please adjust the quantities to suit your personal taste.
• When the sprouts are cooked, drain and place in a serving bowl.
• Pour over the lemon butter/oil from the pan. Add the crisp bacon, lemon zest and a twist of sea salt. Toss well to infuse all the flavours and serve immediately.
• NB: You can gently re-heat the lemon butter/oil before pouring over the sprouts, if it has cooled down too much.

SKILLET-ROASTED BRUSSELS SPROUTS W/CHILE, PEANUTS AND MINT-ATK

Steps:

• Arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.
• Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning. While sprouts cook, combine chile, lime juice, fish sauce and 1/4 teaspoon salt in small bowl.
• Off heat, add chile mixture to skillet and stir to evenly coat sprouts. Season with salt to taste. Transfer sprouts to large plate, sprinkle with peanuts and mint, and serve.