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This week I have a recipe for brussel sprouts that came from a good friend, Cindy Wilson of Carlyle. She says they are really good and that her husband loves it. I have never cared for brussel sprouts so I am taking her word for it.
CREAMY BRUSSEL SPROUTS
makes 8 servings
■ 4 slices peppered bacon
■ 2 lb fresh Brussel sprouts, trimmed and halved through stem end
■ 3/4 cup reduced-sodium chicken broth
■ 1/2 tsp kosher salt
■ 1/4 tsp pepper
■ 3/4 cup whipping cream
■ fresh cracked black pepper
In a 12 inch skillet cook bacon over medium heat till browned and crisp. Remove to paper towels, reserve 2 Tbsp of drippings, remove rest from pan. Add the sprouts to the reserved drippings in the skillet, cook and stir over medium heat for 4 minutes. Add the broth, salt and pepper. Heat to boiling. Reduce heat and simmer covered for 5 minutes. Uncover and cook for 2 to 4 minutes or until liquid is nearly evaporated.
Add the cream, cook for 4 more minutes or until thickened. Transfer to a serving dish. Sprinkle it with crumbled bacon and pepper.
Did you know that Brussel sprouts are named after the Belgian capital, Brussels, where they were popularized in the 16th century? But the sprouts originated from wild cabbages in the Mediterranean, most likely in Afghanistan or Iran. In the United States, California produces the largest amount for the market.
The sprouts grow on stalks that can grow up to three feet tall. On average the stalks yield 40 to 60 sprouts, but some stalks can have up to 100. The size of the sprouts can range from tiny, marble size up to golf ball size. They have to be picked off by hand to avoid damage.The heaviest Brussel sprout recorded weighed 18 lb 3 oz. When shopping for Brussel sprouts, select those that are firm, compact and bright green. The freshest sprouts are green with a white base. If they are slightly yellow or brown, it means they are getting old.
A half cup of this vegetable contains more Vitamin C than a whole orange. They also have high levels of Vitamin A , folic acid and dietary fiber
In my research, I found out that a specific gene controls whether you taste a bitter chemical in them. Maybe that’s why I don’t like brussel sprouts no matter how they are fixed.
Here’s a fun fact: in ancient times, people used to cut a cross into the base of sprouts before cooking them to ward off evil spirits and demons.
And finally, you think you like Brussel Sprouts? Try beating the record that Linus Urbanec from Sweden holds. He ate 31 Brussel Sprouts in one minute.
If you have a recipe to share, please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!
