Wednesday, April 3, 2013

Brussel Sprouts Madeira

I'm a huge fan of brussel sprouts. I could probably eat them several times a week and not get tired of them -which is a bit surprising considering that just up until a few years ago, I had a strong aversion to these funny little vegetables.

If you follow my blog, you've heard my dismay at being sheltered from many "all-American" vegetables while growing up in a traditional Indian home. I discovered asparagus and artichokes in college and was instantly in love. Brussel sprouts, on the other hand, took a while before entering my food repertoire. I blame it on the media (who else?). The kids in the various tv shows I used to watch seemed to always complain whenever they found brussel sprouts on their plate. "Mom, do I have to eat these? I hate brussel sprouts." And to be honest, they didn't look that appetizing to my ten-year-old self. They looked like miniature cabbages and when I asked my best friend what they tasted like, all she had to say was, "they're kind of mushy." Yum.  

Fast forward to today and I'm obsessed with creating delicious variations with these lovely green gems. It seems like every menu you look at these days features brussel sprouts. They've seemed to join the likes of kale and burrata in the restaurant scene. They really are an easy vegetable to work with so I can see why they've jumped in popularity. You can blanch them, sauté them, roast them. You can cook them whole, halved or shaved. And in just a few minutes you can have an easy and tasty side dish, like this brussel sprouts with madeira wine.

Brussel Sprouts Madeira
  • 10-12 large brussel sprouts
  • 2 garlic cloves
  • 4 tbs (1/4 cup) Madeira wine
  • 3 tbs fresh finely chopped parsley
  • 1/2 tsp coarse sea salt
  • fresh cracked black pepper
  • olive oil

Wash and trim stems of sprouts. Then using a mandoline or a sharp knife, thinly slice the Brussels sprouts. Mince garlic cloves. Heat 3 tbs olive oil in medium saute pan. Add garlic and cook, stirring, for about 30 seconds. Add shaved brussel sprouts and parsley; toss lightly to evenly coat with the oil and garlic. Allow them to cook on medium to high heat for a minute, then add Madeira and cook for 2-3 more minutes. Add salt and pepper and toss lightly. Bon appetit!

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