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Wednesday, August 5, 2015

Experiments with Brussels Sprouts - Skillet Seared Brussels Sprouts and More

I go to my blog's recipes when I cook because I can't remember all the ingredients or processes.

In addition, I continue to look for healthy recipes using available vegetables that keep longer than lettuce and can be frozen. Brussels Sprouts is one of those vegetables.

Shortly after purchase, I blanched a batch of brussels sprouts and froze them. Blanching, to my understanding, means you boil water than add the prepared vegetable and cook for a short amount of time, so the vegetable is softened but not fully cooked.

Sources for "How to" Blanch Vegetables



Note: I did not use a gallon of water. I filled a medium sized saucepan 3/4 full of water and added a dash of salt. Nor did I use an ice bath. I rinsed the vegetables in bottled water. Then, placed them in a container and froze them.

When I started this dish, I did not take notes because I thought it would be a failure. But, when it turned out pretty tasty, I decided to post it in general terms.

Skillet Seared Brussels Sprouts

10 Blanched, defrosted brussels sprouts
olive oil for skillet
1 garlic clove, diced
balsamic vinegar

Cut each brussels sprouts head into pieces.
Add oil to skillet.
Add garlic.
Add brussels sprouts pieces.
Cook at medium-high.
The idea is to sear (slightly burn) the brussels sprouts pieces, some pieces will burn more than others as they cook.
Stir frequently.
Cook for a several minutes.

Transfer half of the cooked pieces to a bowl. Refrigerate the rest.
Sprinkle with balsamic vinegar.

I have several other ideas for make a brussels sprouts recipes.

Look for updates.

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