Microwave Steamed New Potatoes Brussels Sprouts Food

MICROWAVE BRUSSELS SPROUTS

Steps:

• Place the brussels sprouts in a 1-1/2-qt. microwave-safe dish; add water. Sprinkle with celery salt and pepper. Cover and microwave on high for 6-8 minutes or until tender, stirring and rotating a quarter turn every 2 minutes. Drain. Sprinkle with cheese; microwave on high for 30-60 seconds or until cheese begins to melt. Combine cornflakes and butter; sprinkle over sprouts.

MICROWAVE STEAMED NEW POTATOES & BRUSSELS SPROUTS

Steps:

• Combine potatoes, brussels sprouts and broth in 2 quart microwave safe casserole. Cover tightly with lid or plastic wrap turned back slightly on one side.
• Microwave on high 4 minutes. Stir. Cover again. Microwave on high 3-6 minutes or until vegetables are tender.
• Let them stand, covered, 5 minutes. To serve, sprinkle vegetables with pepper, parsley and chives.

STEAMED NEW POTATOES WITH DILL VINAIGRETTE

Steps:

• Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil.
• Steam the new potatoes in the basket for about 20 minutes.
• Let cool and then slice in quarters, lengthwise.
• Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together.
• Add the shallots and slowly whisk in the olive oil and dill.
• Season with salt and pepper to taste.
• (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days).
• Gently toss the quartered potatoes in the vinaigrette and serve.

BUTTER STEAMED NEW POTATOES (SMORDAMPETE NYPOTETER)

Steps:

• Melt butter in a dutch oven or 10" skillet. Add potatoes, stir to coat. Sprinkle with salt and pepper.
• Cover and cook on low, shaking the pan occasionally until the potatoes are tender, about 30 minutes.
• Put in serving dish, pour any remaining butter over and sprinkle with fresh parsley or dill.

MACRITCHIE'S FRIED BRUSSELS SPROUTS

Steps:

• Check brussels sprouts for old, tough outer leaves and remove. Slice them in half, especially if they are larger than golf balls.
• Heat the olive oil in a large skillet on medium to medium high heat. Add the sprouts.
• Fry the sprouts, making sure both sides are browned. Sear them so they are quite dark, then reduce the heat and continue to cook about 5 minutes, shaking the pan periodically.
• Add the garlic and when the pan has cooled to medium low heat. Then add the basil, salt and pepper.
• Spill a little water in the pan, enough to make a steam, and cover with a lid for the last three minutes to be sure the sprouts are tender.
• Put in a serving dish and sprinkle with a little lemon juice if desired.

HOW TO COOK BRUSSELS SPROUTS

Steps:

• Tip the sprouts into a pan and add a couple of cm water and a pinch of salt - a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
• Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
• Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.

PARMESAN BRUSSELS SPROUTS WITH NEW POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add the potatoes.
• After 10 minutes of boiling time add the brussels sprouts and continue to boil for about 3-5 minutes. Strain and run under cold water to stop the cooking process.
• Melt butter in a large sauce pan and add the garlic, salt and pepper. Add the vegtables and saute for 3-4 minutes.
• Remove from heat and add chopped parsley.
• Transfer into serving dish and garnish with parmesan cheese and a bit more salt and pepper.