When I was young, you couldn’t get any of us kids to come even remotely close to chowing down on these. But now, with the advent of the internet and the availability of information on how nutritionally over-the-top these are (chock-full of vitamin C and K as well as some B vitamins and fibre) as well as the creation of some pretty awesome dishes, more and more people are putting sprouts on their plates!
Like look at this bacon covered chestnut and bruleed brussel sprout!! It’s like thanksgiving on a stick!
And the opening picture is a brussel sprout slider of turkey, bacon, chestnut crumbles and cranberry sauce! And, it’s gluten free!! That’s what I call using your thanksgiving leftovers wisely!!
Get your hands on some local brussel sprouts now, so you can prep them and freeze them for later (like in the dead of winter when you don’t feel like going to the store for some veg!!).
If you check this post on prepping brussel sprouts, you will know how to prep them and blanch them. If you want to cook them now, go right ahead (you might want to give my Thanksgiving Brussel Sprouts a shot!!).
If you want to keep them for another use, then plunge them into an ice bath (a big bowl of cold water and ice)…
Pull them out of the boiling water and place in the water bath..
I like to add another scoopful of ice to really get that cooking process halted (to make sure they don’t go to mush!!)
Ahhhh…baby brussels in a nice cold bath…
Now, place them in Ziploc bags and freeze until you are ready to use them.
So, now you know the best ways to use and preserve brussel sprouts.
And, for all of you that thought the best way to prepare brussel sprouts was to throw them in the trash and order pizza, you got some cookin’ to do!!
