Three Wise Men of River Cottage: Hugh's roast brussels sprouts and shallots
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- Опубликовано: 18 дек 2011
- And so the Three Kings rode back into the West (Country), through the dusk of the night, down the River Cottage hill bearing gifts for all!
We've had a fantastic year in 2011; the Fish Fight, the summer of veg and the opening in Plymouth - but we couldn't have done it without your amazing support.
As a thank you Hugh, Tim and Gill have delivered three early Christmas gifts: a trio of exclusive and brand new veggie recipes - not shown in our recent TV series.
In this video: Hugh's roast brussels sprouts and shallots
Link: www.rivercottage.net/gift-of-veg 
Хобби
HE'S SO WISE!!!!
I love sprouts... but since I've commandeered Christmas dinner for me and my dad, I may have to give this a recipe a try.
Made these with pork dripping instead of the olive oil- delicious
Brussel sprouts are one of my fav veg, like mini cabbages - so full of flavour! Like Hugh said, there's a way of preparing them to bring out theur flavours, not take them away. One example is boiling them (and worse, overboiling) which takes out the nutrients. However, honestly, try boiling other foods, especially your favourite ones, and see if you still like them! For example, I like steak... but try boiling it... hmm, no thank you. Better off eating an old shoe.
When i was a little boy my dad had a allotment and i was hungery so i had a brussel straight from the ground it was nice and i still eat them
I wonder if Hugh is a Brussels unbeliever these days.
If you don't like Brussels sprouts, try Claire Dumeige's Gratin de choux de Bruxelles à la normande (Brussels sprouts casserole, Normandy style)
ruclips.net/video/src_nqun_EI/видео.html (in French)
Quarter the Brussels sprouts and boil them for no more than 10 minutes in water containing 1/2 tsp. of sodium bicarbonate (baking soda) per liter / quart of water. Drain the sprouts and boil in fresh, salted water until tender. (The baking soda removes almost all of the sprouts' bitter taste.) Meanwhile, prepare the sauce. For 2 kg / 4 1/2 pounds of sprouts: Fry 200 g. / 7 oz. minced bacon, 3 medium onions (chopped), 2 apples (peeled and chopped). When the onions begin to soften, add about 100-150 ml / 1/2 cup of apple cider, 2 tablespoons of Dijon mustard, and 1 tablespoon of creme fraiche. Mix well. When the onions are tender, place the sprouts in a baking dish; top with the sauce; and sprinkle with about 250 ml / 1 cup of grated Gruyere cheese. Bake at 175°C / 350°F until cheese melts (about 12 minutes).
Even people who hate Brussels sprouts will love this dish.
The only way to do Sprouts is to Mexicaine them.
Hint of chili powder. Jar of curry powder. Smidge of Tabasco sauce....well....three bottles actually. And the secret ingredient......GUNPOWDER!!!!
Don't care, I'm still a sprout-denier
people who hates vegetables can't cook
Ooof.