First off let me start out by saying that I think Brussels Sprouts have gotten a bad rap. I remember these mooshy, smelly and bitter vegetable that I had to hold my nose to choke down. I think that if they were made like this the first time I had them then, I wouldn’t be a Brussels Sprout hater.
This is the quintessential vegetable that is served at most Thanksgiving dinners. Why you ask? I think it is because like pumpkins, they are in season. Why relegate these tiny cabbages to only Thanksgiving? Just like a lot of other vegetables we think we have to cook them to death. Not so. I boil mine to crisp tender and then fry them in a pan with some truffle butter. It is a very luxurious treatment for a humble vegetable, but I think it is worth it. The addition of vinegar gives it a light sour bite that goes so very well with this vegetable.
Brussels Sprouts with Truffle Butter
Ingredients:
1 pound Brussel Sprouts trimmed and halved
3 tablespoons truffle butter
1/4 cup panko bread crumbs
2 tablespoons red wine vinegar
1 tablespoon salt
1/2 teaspoon pepper
Directions:
In a large pot of boiling water cook Brussels Sprouts until tender about 5 minutes.
Drain thoroughly, cut Brussels Sprouts in half length wise and set aside.
Melt truffle butter in a large heavy bottomed skillet over medium heat.
Add Brussels Sprouts and increase heat to high. Cook stirring often until sprouts are browned, about 3 minutes.
Sprinkle bread crumbs over sprouts and stir to combine.
Add vinegar and season with salt and pepper.
Peace be with you,
Veronica
