![]() ![]() There is great satisfaction in shopping and eating seasonally, and if you have waited almost a year to enjoy a crop now at market you should dive in headfirst and enjoy that vegetable thoroughly. Fall Brussels Sprouts Salad With Apples, Pecans, and Blue Cheese Do yourself a favor and try out this homey salad. In a small bowl or measuring cup, whisk together olive oil, lemon juice, shallot, Dijon mustard, salt, and red pepper flakes until combined. Store unwashed Brussels sprouts in an airtight container in the refrigerator. Place shaved Brussels sprouts in a large bowl. Choose sprout heads of roughly the same size so they'll cook evenly. When shopping for Brussels sprouts, look for bright-green sprout heads, as mushy sprouts yield less flavor. Reinterpret a classic big cabbage slaw, or pair them with avocado for contrasting softness. If you love good crunch, raw Brussels sprouts are juicily crisp and extremely healthy. Their tiny leaves and stout hearts turn sweet in dry heat with the addition of some fat or acid, and this quality is their most appealing. Refrigerate for at least 30 minutes if possible. Pour dressing over salad and toss to combine so that dressing coats all ingredients. ![]() The characteristic nuttiness of Brussels sprouts is preserved if they are either boiled or steamed briefly until barely tender, sautéed, or roasted. Place shaved Brussels sprouts in a large bowl. They'll be in season fall through February.īecause Brussels sprouts still carry with them the faintest whiff of a bad reputation, we think it's only fair to reiterate that this little crucifer deserves far, far better than the notorious boiling to which it may have been subjected in the past. Sometimes they are sold attached dramatically to their giant, sturdy stems. Brussels sprouts are now piled in green heaps at supermarkets, on farmers' market tables, or tucked neatly into little cardboard nests beneath coverlets of cellophane at the local grocery. They are members of the great Brassica family and close cousins to cabbages, kohlrabi, cauliflowers, kale, and broccoli. This is Brussels sprout weather, and the tiny cabbages seem to surround us. With a snap in the air as the nights turn long, the season is signaling a big shift.
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