What's that? You wouldn't think of your daughter-in-law when you see stalks of brussels sprouts at the farmers market? Well, good thing you're not my mother-in-law, then.
Anyway.
A. forgot about the stalk in his car until today. Luckily, brussels sprouts on the stalk are extremely hardy and can sit quite happily in a cold car for three days without any issues.
Brussels sprouts stalks look really weird. I always think they look like little alien heads popping out.
Were I the crafty sort, I feel sure I could make an excellent Halloween decoration from this. But I'm not crafty, so we'll just eat them instead.
I cut off all the alien heads and have them soaking in salt water right now (to draw out any cabbage moth worms that might have taken up residence). I don't know how I'll cook them yet. I have some ham stock going on the stove at this very moment, which seems to be a natural partner to anything cabbage-y.
Roasted is of course the most popular method of cooking brussels sprouts at the moment. That's good, too. The best brussels sprouts I have ever cooked (and eaten) involved shallots, bacon, and heavy cream--and how could it not be a winner with those ingredients, right?--all of which I happen to have on hand.
So many options, so many delicious aliens awaiting consumption.
They are very intimidating looking on the stalk, that's for sure.
ReplyDeleteThis is my favourite way to cook them:
http://www.nwedible.com/brussels-sprouts-with-bacon-and-maple-bourbon-vinaigrette/