Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    The Brussels Sprout Cookbook: Over 60 Delicious Recipes to Sprout About
    The Brussels Sprout Cookbook: Over 60 Delicious Recipes to Sprout About
    The Brussels Sprout Cookbook: Over 60 Delicious Recipes to Sprout About
    Ebook184 pages3 hours

    The Brussels Sprout Cookbook: Over 60 Delicious Recipes to Sprout About

    By Heather Thomas

    ()

    Read preview

    About this ebook

    **OVER 60 DELICIOUS RECIPES TO SPROUT ABOUT**

    BRUSSELS SPROUTS are not just for Christmas. Discover their full potential and be transported all over the world with these sproutastic dishes!

    Sprouts have undergone a renaissance and are now in the culinary spotlight. Some say they never left. Others wish they would.

    An excellent source of vitamins C, K and B6, low in calories, cholesterol and carbs yet high in antioxidants, this most versatile of vegetables can be enjoyed from early autumn to late spring in many delicious forms, including:

    • Cabbagey Canapes
    • Sprouting Salads
    • Brussels Brunches
    • Boxing Day Leftovers
    LanguageEnglish
    PublisherHarperCollins UK
    Release dateOct 1, 2020
    ISBN9780008402808
    The Brussels Sprout Cookbook: Over 60 Delicious Recipes to Sprout About
    Author

    Heather Thomas

    Heather Thomas starred as Jody Banks in TV's The Fall Guy from 1981 to 1986. She left acting in 1998 to pursue a screenwriting career. She lives in Los Angeles with her family.

    Read more from Heather Thomas

    Related to The Brussels Sprout Cookbook

    Related ebooks

    Cooking, Food & Wine For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      All Hail The Queen Of Cake

      May 13, 2019

      Maida Heatter’s cookbook is a keeper thanks to the decadent recipes, including zingy gingerful biscotti and ethereal orange puff cake.

      2 min read

    • Article

      Pickle Me This

      Mar 24, 2020

      Pickle Me This
      4 min read

    • Article

      Sensational Centrepieces

      Nov 19, 2021

      Sensational Centrepieces
      14 min read

    • Article

      TAMALES & TRADITION

      Sep 30, 2022

      TAMALES & TRADITION
      8 min read

    • Article

      Cooking Up The Past

      Oct 29, 2019

      Cooking Up The Past
      2 min read

    • Article

      PHILLY’S SWEET Little Secret

      Sep 30, 2022

      PHILLY’S SWEET Little Secret
      5 min read

    • Article

      The 5 Best Cookbooks of 2019

      Dec 11, 2019

      The 5 Best Cookbooks of 2019
      5 min read

    • Article

      5 Fruits For Containers

      Aug 2, 2021

      5 Fruits For Containers
      6 min read

    • Article

      Gooey Butter Bars

      Nov 6, 2018

      Gooey Butter Bars
      3 min read

    • Article

      Preserving Tomatoes: A Primer

      Jun 9, 2017

      Preserving Tomatoes: A Primer
      7 min read

    • Article

      Theo Randall’s Easy Italian Dinner

      Sep 22, 2022

      I first had a leek pasta dish at a restaurant called Da Cesare in Monforte D’Alba back in the mid-90s. It was probably one of the best meals I have ever eaten. The fresh pappardelle was almost orange in colour as it had so much egg yolk in the dough.

      2 min read

    • Article

      Tastes Of FLORENCE

      Mar 12, 2020

      Of course, Italian cuisine is well known for its diversity, but what is perhaps less known is that the region of Tuscany is the same. Within each of its provinces, there are marked differences of style, method and flavour. And nowhere are these diffe

      5 min read

    • Article

      Autumn Comforts

      Sep 22, 2022

      Autumn Comforts
      5 min read

    • Article

      Devilishly Gourd

      Sep 19, 2023

      Devilishly Gourd
      3 min read

    • Article

      A Fresh Leaf

      Oct 12, 2022

      A Fresh Leaf
      7 min read

    • Article

      Joys Of Summer

      May 26, 2022

      Joys Of Summer
      5 min read

    • Article

      Farmhouse Fare

      Aug 3, 2020

      Farmhouse Fare
      7 min read

    • Article

      Take A Break From Gut-busting Holiday Decadence With Easy Veggie Dishes

      Dec 10, 2018

      My spinning instructor says we're squarely in the eating season; she hounds us to pedal faster. She's right, of course. From Thanksgiving through New Year's, temptations abound - from the sharing tables at the office to dinners with visiting friends

      6 min read

    • Article

      Usher In Autumn

      Sep 22, 2022

      Usher In Autumn
      6 min read

    • Article

      Easy As Pie

      May 24, 2023

      Easy As Pie
      4 min read

    • Article

      The Root Of The Matter

      Aug 6, 2018

      The Root Of The Matter
      6 min read

    • Article

      SWEET & TANGY TAGINE

      Jan 26, 2023

      SWEET & TANGY TAGINE
      3 min read

    • Article

      At Home With Rosie Birkett

      May 19, 2022

      With British summertime comes a host of pleasures that make spending a little extra time in the kitchen a true delight, as it precedes even more time spent outside in the warmer weather. It’s the part of the year when moving out of the city to be by

      3 min read

    • Article

      The Joy Of Bread

      May 16, 2023

      The Joy Of Bread
      3 min read

    • Article

      Soup Kitchen

      Jul 10, 2019

      BACK IN THE DAY, winter Sunday nights at chez Cumper often ended with bowls of steaming soup and doorstops of toasted white bread drenched in butter. We’d then settle down in front of the telly to watch the procession of warbling hairstyles in spande

      3 min read

    Related categories

    Reviews for The Brussels Sprout Cookbook

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      The Brussels Sprout Cookbook - Heather Thomas

      INTRODUCTION

      Who can imagine Christmas lunch or dinner without Brussels sprouts? Since Victorian times, these elegant miniature cabbages have been the ‘must-have’ green vegetable at the festive family feast. For most of us, a roast dinner would be unthinkable without a side dish of deliciously dense, sweet and nutty-flavoured Brussels.

      Luckily for us, sprouts have now become one of the hottest vegetables around and they’re no longer just a Christmas treat – you can enjoy them from October when they come into season right through the deep midwinter into March and the advent of spring. And, what’s more, they are becoming increasingly popular as a healthy and versatile green vegetable in their own right. In the UK alone, the area covered by fields devoted to cultivating Brussels sprouts is equivalent to 3,250 football pitches! The British eat more sprouts than any other nation and the Duke and Duchess of Cambridge reputedly like them so much that they even ate them on their tropical honeymoon in the Seychelles.

      Sprouts have undergone a renaissance and are now in the culinary spotlight. They have been rediscovered by a whole new generation of young chefs and have finally made it onto the ‘delicious’ list where they are justly celebrated for their versatility as well as their health benefits. They can be eaten not only as a side dish, but also as party canapés, snacks and nibbles or even for breakfast and brunch. From crunchy salads to taking the starring role in many main courses, they effortlessly take on the flavours of Italy, Spain, the Levant, Mexico and southeast Asia. The recipes in this book will transport you all over the world. Many of the dishes are vegetarian and vegan, and there are also practical suggestions for how to make other recipes vegetarian- or vegan-friendly. Enjoy!

      COOKING AND SERVING

      If you have childhood memories of being exhorted to ‘eat your greens’ when confronted by soggy, yellowing sprouts with an intensely strong flavour and potent aroma, it’s more than likely that they were overcooked to death. Today’s sprouts are bright green and crisp or just tender and al dente with a lingering bit of bite and a sweet yet savoury taste.

      Sprouts are so versatile! They can be shredded or thinly sliced and added raw to salads and slaws; tossed in creamy mayo or marinated in a zingy citrus, mustardy or spicy dressing; or briskly stir-fried to retain their essential crispness. You can roast them in the oven, char them in a griddle pan, deep-fry them until crispy and golden brown, sauté them in butter or steam them to intensify their lovely natural green colour.

      Enhance their flavour by cooking them with chestnuts and almonds; bacon, pancetta and ham; blue cheese (Stilton and Gorgonzola) and Parmesan; dark brown sugar and maple syrup; lemon, lime and orange zest and juice; and sherry or balsamic vinegar. Try adding warm spices, ginger and chillies; soy, teriyaki or fish sauce; or even salty anchovies. Sprouts are endlessly versatile and lend themselves to myriad flavourings. And if you love Brussels sprouts and can’t wait for October and the new season’s arrivals, you can use frozen ones instead of fresh.

      HOW TO COOK PERFECT SPROUTS

      When sprouts are cooked perfectly and stay green and sweet, tender but slightly resistant to the bite (al dente) they are truly delicious. As with many vegetables, the simplest cooking methods and serving styles are often the best.

      Trim the ends off the sprouts and discard any torn outer leaves. Cut a small cross in the stalk end of each sprout.

      Add them to a pan of boiling salted water and cook for 4–5 minutes, or until they are cooked and tender but still slightly crisp when you bite into them.

      Drain well in a colander and serve drizzled with a little olive oil or melted butter with a good grinding of black pepper.

      Decorative image of Brussels sproutsDecorative image of Brussels sprouts

      SHREDDED SPROUTS

      For recipes that call for shredded sprouts, prepare as above and thinly slice them with a mandoline or food processor if you have one – otherwise use a sharp knife. The sprouts can then be stir-fried over a medium to high heat in a little oil for 3–4 minutes until tender and starting to char.

      NOTHING GETS WASTED

      At the end of the book, there’s a section dedicated to using up Christmas leftovers (including turkey, ham, roast potatoes, roots and cheese as well as sprouts) in some innovative Boxing Day brunches, lunches, suppers and snacks.

      Even the tall stalks with the attached sprout rosettes can be used as attractive green columns to decorate your home, or you can remove the sprouts to make an alternative seasonal wreath, interwoven with evergreens, holly and mistletoe. This is the ultimate green book for winter – perfect for parties and festive gatherings or intimate get-togethers for family and friends.

      Brussels Brunches

      VEGETARIAN

      CHEESY BRUSSELS BREAKFAST MUFFINS

      Savoury muffins are perfect for breakfast on the go. These ones freeze well, so make up a batch and leave to cool thoroughly before sealing in freezer bags. They will freeze for up to a month.

      MAKES 12 MUFFINS

      PREP 10 MINUTES

      COOK 30 MINUTES

      2 tbsp olive oil

      1 red onion, diced

      1 tsp ground cinnamon

      ¼ tsp ground nutmeg

      115g (4oz) Brussels sprouts leaves, roughly torn

      250g (9oz/2 cups) self-raising (self-rising) flour

      1 tsp bicarbonate of soda (baking soda)

      a good pinch of salt

      2 medium free-range eggs, beaten

      250g (9oz/1 cup) Greek yoghurt

      100g (3½oz/1 cup) grated Cheddar cheese, plus extra for sprinkling

      2 large carrots, grated

      4 tbsp pumpkin seeds

      2 tbsp pine nuts

      Preheat the oven to 200°C (180°C fan)/400°F/gas 6. Line a 12-hole muffin tin (pan) with paper cases.

      Heat the oil in a frying pan (skillet) over a medium heat and cook the onion, stirring occasionally, for 6–8 minutes until softened. Stir in the ground spices and sprouts and cook for 3 minutes, turning occasionally. Set aside to cool.

      Sift the flour, bicarbonate of soda and salt into a large mixing bowl.

      Beat the eggs and yoghurt and stir into the flour with the cooled onion and sprouts mixture. Fold in the cheese, carrots, pumpkin seeds and pine nuts.

      Divide the mixture into the paper cases and sprinkle with the extra cheese. Bake in the oven for 20 minutes or until risen and golden brown. Test whether they are cooked by inserting a thin skewer into the centre – it should come out clean.

      Leave to cool in the tin for a few minutes before transferring the muffins to a wire rack. They are best eaten warm on the day they are made, but they will keep for a couple of days and can be reheated.

      VARIATIONS

      Enjoying the preview?
      Page 1 of 1