Comments on: The Sprouts of Wrath http://www.insanitytheory.net/kitchenwench/the-sprouts-of-wrath/ Feeding friends and family, one recipe at a time Mon, 06 Feb 2012 12:47:25 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Ellie http://www.insanitytheory.net/kitchenwench/the-sprouts-of-wrath/comment-page-1/#comment-4992 Ellie Thu, 08 Dec 2011 12:34:52 +0000 http://www.insanitytheory.net/kitchenwench/the-sprouts-of-wrath/#comment-4992 Thanks Andy. This post did use to have comments but unfortunately they were lost when my blog was accidentally trashed by my former web host. Thanks Andy. This post did use to have comments but unfortunately they were lost when my blog was accidentally trashed by my former web host.

]]> By: andy http://www.insanitytheory.net/kitchenwench/the-sprouts-of-wrath/comment-page-1/#comment-4546 andy Fri, 30 Sep 2011 06:28:38 +0000 http://www.insanitytheory.net/kitchenwench/the-sprouts-of-wrath/#comment-4546 Wow, over 5 years and no comments... lol Seems many are 'scared' to take the bite... Read this article about a week ago and have just tried it out. Beautiful, thanks Ellie :) This is one of those foods with an undeserved bad reputation, a bit like cooked raw cabbage and smoked cod. Once on the plate they are superb. I like to the remove the outer yellowing or loose leaves, soak in water for 5 minutes submerged. Then cut a X* into the base (about 1cm) then steam the brussel sprouts whole, when cooked then cut in half*, then liberally spoon over warm Italian style tomato sauce. I like to make up my own tomato sauces and pastes. One I make uses tomatoes, garlic, onion, basil, red wine, brown sugar, salt and fresh ground black pepper, lemon juice and olive oil. The sauce is good for many 'Italian' style recipes. * Cutting the X helps warm up the thicker base of the brussel sprout, while leaving them whole produces a superior taste and helps in even cooking. PS: brussel sprouts have cancer inhibating compounds (as do cabbage, broccoli and cauliflower), good amounts of vitamin C, K, folate, potassium and beta-carotene. Wow, over 5 years and no comments… lol

Seems many are ‘scared’ to take the bite…

Read this article about a week ago and have just tried it out. Beautiful, thanks Ellie :)

This is one of those foods with an undeserved bad reputation, a bit like cooked raw cabbage and smoked cod. Once on the plate they are superb.

I like to the remove the outer yellowing or loose leaves, soak in water for 5 minutes submerged. Then cut a X* into the base (about 1cm) then steam the brussel sprouts whole, when cooked then cut in half*, then liberally spoon over warm Italian style tomato sauce.

I like to make up my own tomato sauces and pastes. One I make uses tomatoes, garlic, onion, basil, red wine, brown sugar, salt and fresh ground black pepper, lemon juice and olive oil. The sauce is good for many ‘Italian’ style recipes.

* Cutting the X helps warm up the thicker base of the brussel sprout, while leaving them whole produces a superior taste and helps in even cooking.

PS: brussel sprouts have cancer inhibating compounds (as do cabbage, broccoli and cauliflower), good amounts of vitamin C, K, folate, potassium and beta-carotene.

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