BRUSSELS SPROUTS-BACON STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375˚. Butter a 3-quart baking dish. Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring occasionally, until crisp and browned, 7 to 8 minutes. Stir in the Brussels sprouts and a pinch of salt and cook, stirring, until wilted, about 2 minutes. Remove to a bowl.
- Melt 6 tablespoons butter in the pot. Add the onion, celery, chestnuts, garlic, thyme, sage, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from the heat. Let cool slightly, about 5 minutes.
- Whisk the eggs in a large bowl. Add the bread cubes, Brussels sprouts mixture, vegetable-broth mixture and parsley; stir until well combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes before serving.
COLCANNON-STUFFED BRUSSELS SPROUTS
Categories Mixer Potato Appetizer Quick & Easy Bacon Brussels Sprout Simmer Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 24 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Peel potatoes. In a saucepan cover potatoes with cold water by 2 inches and simmer, covered, until very tender but not falling apart, about 20 minutes.
- Preheat oven to 350°F.
- While potatoes are cooking, trim Brussels sprouts. With a paring knife cut 4 firm cup-shaped leaves from stem end of each sprout and reserve. Quarter rest of each sprout and slice thin.
- With a slotted spoon transfer potatoes to a colander and drain, reserving cooking water in pan, and transfer potatoes to a bowl. Add butter, salt, and pepper and with an electric mixer beat mixture until smooth.
- Have ready a bowl of ice and cold water and bring reserved cooking water to boil. Gently stir in reserved sprout leaves and blanch 5 seconds. Working quickly, with a skimmer or slotted spoon transfer leaves to bowl of ice and cold water. Blanch shredded sprouts 30 seconds and drain in a sieve. Beat shredded sprouts into potato purée.
- Transfer leaves to paper towels to drain upside down. Transfer purée to a pastry bag fitted with a 1/2-inch plain tip and pipe into upturned leave cups. Arrange filled leaf cups in a buttered shallow baking dish. Hors d'oeuvres may be prepared 3 hours ahead and chilled, covered. Sprinkle tops of hors d'oeuvres with bacon and heat in middle of oven 3 minutes, or until heated through.
COLCANNON
I found this wickedly delicious-sounding recipe for a really creamy colcannon in the March 2005 edition of the BBC Good Food magazine. It is a part of Irish cook Kevin Dundon's suggested St Patrick's Day dinner menu. As he says, 'Side dishes don't come more Irish than creamy colcannon'. I really like the sound of his colcannon, because of its decadent creaminess, because Savoy cabbage is so much tastier than other varieties and because this is certainly my favourite way to cook cabbage: with bacon rather than boiled in water. Sounds like an any-time-of-year dish to me! Well I shan't be waiting until 17 March 2006 before making it anyway!
Provided by bluemoon downunder
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Tip the potatoes into a large saucepan of water, bring to the boil and simmer for 15-20 minutes, or until they are tender when pierced.
- Meanwhile, heat quarter of the butter in a pan, then fry the bacon and half the cabbage for 5 minutes. Turn off the heat and set aside.
- Drain the potatoes in a colander and peel while still hot.
- Mash the potato until smooth, heat the cream with the remaining butter and, when almost boiling, beat into the potato.
- Add the bacon and cabbage to the potato and mix.
- Season, to taste and serve.
- MY NOTES: If you can't find sliced back bacon, I'd suggest using middle rasher bacon, with the rinds and fat removed. The rest of Kevin Dundon's St Patrick's Day menu includes 'Smoked wild Irish salmon with chive pancake and 'Guiness & honey glazed pork loin'. I'll post the other two recipes soon. Both sound scrumptious, and also far too good to hold off making until March 2006. And I'm confident that local salmon will serve the recipe admirably! When in Rome -- When in Ireland -- When -- wherever -- .
Nutrition Facts : Calories 442, Fat 33.5, SaturatedFat 17.9, Cholesterol 86.4, Sodium 309.5, Carbohydrate 30, Fiber 3.7, Sugar 1.3, Protein 6.7
MASHED PARSNIP & SPROUT COLCANNON
This is a delicious accompaniment to Christmas dinner, but is also a great way to use up those leftover cooked sprouts
Provided by Good Food team
Categories Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Chop the parsnips into large chunks. Boil for 15 mins or until really soft, then use a slotted spoon to drain into a colander. Blanch the sprouts in the same pan.
- In a bowl, mash the parsnips with the butter and milk, then stir through the sprouts and spring onions. Serve with a knob more butter. Can be chilled for up to a day, or frozen. Simply defrost, then cover and reheat in a microwave, stirring often, until piping hot.
Nutrition Facts : Calories 147 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium
More about "colcannon stuffed brussels sprouts food"
HOW TO MAKE STUFFED BRUSSELS SPROUTS - DELISH
From delish.com
SPROUT COLCANNON | TESCO REAL FOOD
From realfood.tesco.com
18 BRUSSELS SPROUTS APPETIZERS THAT WILL STEAL THE SHOW
From purewow.com
GARLIC AND HERB STUFFED BRUSSELS SPROUTS
From jerryjamesstone.com
COLCANNON-STUFFED TWICE BAKED POTATOES: PRINTER FRIENDLY VERSION
From foodiewithfamily.com
COLCANNON STUFFED SHAMROCK RAVIOLI RECIPE - FOOD.COM
From food.com
COLCANNON HASH WITH BRUSSELS SPROUTS
From danishfoodrecipes.blogspot.com
COLCANNON STUFFED TWICE BAKED POTATOES: PART II OF ... - FOODIE …
From foodiewithfamily.com
SPINACH & BRUSSEL SPROUTS COLCANNON | IDAHO POTATO COMMISSION
From idahopotato.com
COLCANNON RECIPE - TRADITIONAL IRISH FOOD - ST PATRICK'S DAY FOOD
From cookingjourneyblog.com
COLCANNON-STUFFED JACKET POTATOES - A PINCH OF SALT
From cupofsugarpinchofsalt.com
COLCANNON WITH BRUSSELS SPROUTS BY YOU CAN COUNT ON ME, VIA FLICKR ...
COLCANNON HASH WITH BRUSSELS SPROUTS
From pinterest.com
COLCANNON HASH WITH BRUSSELS SPROUTS
From pinterest.com.au
LEEK AND BRUSSELS SPROUTS COLCANNON - CATSKILL ANIMAL SANCTUARY
From casanctuary.org
POPPYTALK: CALLING ALL PEASANTS! COLCANNON WITH BRUSSELS SPROUTS ...
COLCANNON STUFFED FLANK STEAK | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
STUFFED BRUSSELS SPROUTS - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
BRUSSELS SPROUTS BACON CAULIFLOWER COLCANNON - CUPCAKES & KALE …
From cupcakesandkalechips.com
COLCANNON WITH BRUSSELS SPROUTS AND LEEK - PREPARE TO BE SURPRISED
From potato.ie
STUFFED BRUSSEL SPROUTS - FEAST AND MERRIMENT
From feastandmerriment.com
BACON & SPROUT COLCANNON (GLUTEN & DAIRY FREE) - ADD SOME VEG
From addsomeveg.com
SPROUT AND LEEK COLCANNON - EASY PEASY FOODIE
From easypeasyfoodie.com
CORNED BEEF ON BRUSSELS SPROUT COLCANNON | MINDFOOD
From mindfood.com
COLCANNON STUFFED BAKED POTATOES - ANN ARBOR VEGAN KITCHEN
From annarborvegankitchen.com
CARAMELIZED SWEET POTATOES, BANANAS + CHOCOLATE, BRUSSELS …
From mvmagazine.com
CHRISTMAS LEFTOVERS - BRUSSEL COLCANNON - TOM'S FEAST
From tomsfeast.com
STUFFED BRUSSELS SPROUTS
From foodlion.com
COLCANNON (WITH BRUSSELS SPROUTS) | BRUSSEL SPROUTS, MEAT FREE …
From pinterest.com
COLCANNON HASH WITH BRUSSELS SPROUTS – FITLIFE RECIPES
From fitliferecipes.com
STUFFED BRUSSELS SPROUTS RECIPE - EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love