Brussels sprouts exposed! Trauma in my Winter garden
In the rush to salvage my last root vegetables and fall greens early last December before the first snow storm, I was filled with the sorrow over the end of my garden for the year. I had found solace in the belief ( thanks to a snippet in a gardening book) that I could leave my Brussels sprouts out in the garden and just pop them off frozen and cook them up. This worked well for my Christmas diner. The Brussels sprouts revived and were quite tasty. Now we that we had our first temporary thaw of 40 degrees I went to the garden to harvest another round of my precious little cabbage balls. To my horror, the Brussels sprouts had mostly gone brown from the icy winds and my garden stunk of fetid cabbage. It appears that Brussels sprouts do not survive the cryogenic freezing process. In triage mode, I amputated what little I thought was still viable with my trusty kitchen knife.
Back in the kitchen I was able to retrieve some passable sprouts at the top of my plants. My favorite recipe was still a success for this garden season’s last hurrah.
This is one of my most requested recipes. I modified this from one of those foodie websites. Alas I can’t remember which one to give credit too.
Brussesl Sprouts Supreme
1 1/2 lbs Brussels sprouts 3 TB olive oil
a pinch of salt 1 1/4 cup vegetable stock
4 TB brown sugar
3 TB apple cider vinegar Freshly ground black pepper to taste
Heat olive oil is heavy skillet over medium heat. When hot, add Brussels sprouts and sprinkle with salt. Saute and stir for about 5 – 10 minutes until the sprouts are slightly browned. Add 3/4 cup of vegetable stock and bring to boil. Lower the heat and simmer, until the Brussels sprouts are tender much of the stock is cooked away, about 10 minutes. Remove the lid and add the remaining stock, brown sugar and the apple cider vinegar. Cook at medium heat stirring occasionally until the liquid is reduced to a syrup. Serve warm or hot.
