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  1. #1
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    Brussels sprouts for people who hate Brussels spro

    Here's one of my favorite recipes - it's become a family Thanksgiving tradition.

    Brussels sprouts with mustard and hazelnuts

    24 Brussels sprouts (NOT frozen)
    1/4 cup hazelnuts
    2 tablespoons butter
    1 tablespoon Dijon mustard
    Salt and pepper to taste

    Roast the hazelnuts in a 350 degree oven until browned and fragrant. Roll them up into a kitchen towel and rub off the skins. Chop coarsely.

    Wash the Brussels sprouts and snap off the outer leaves. Cut a small cross in the base of the Brussels sprouts. Boil in salted water for about 10 minutes. Drain.

    Melt butter in a saucepan large enough to hold the Brussels sprouts. Mix in Dijon mustard. Add Brussels sprouts and hazelnuts. Stir over heat until warmed.

    Lee Morgan

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    Super Moderator jscher2000's Avatar
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    Re: Brussels sprouts for people who hate Brussels spro

    <P ID="edit" class=small>(Edited by jscher2000 on 26-Nov-02 21:51. )</P>This is the third recipe I have seen in less than a week for brussels sprouts with nuts. It's got to be some kind of sign.

    The other recipes used pecans (Saveur, Nov. 2002, p91) or chestnuts (Nigella Lawson's How to Eat). I think in both of those cases, the sprouts were cooled a bit and then sliced in half lengthwise, perhaps so that they could pick up more of the butter and a bit of color on the flat (cut) side. I'm sure it would make them a bit easier to eat (less risk of popping it off your plate).

    Correction: The Saveur recipe has you slice them, while Nigella has you saute them whole, in a vast quantity, a truly obscene amount, of butter.

  3. #3
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    Re: Brussels sprouts for people who hate Brussels spro

    If you ask me you have got to be 'nuts' to eat Brussels <img src=/S/puke.gif border=0 alt=puke width=60 height=15>

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    Re: Brussels sprouts for people who hate Brussels spro

    One of the things I love about Nigella Lawson is the totally obscene amounts of butter she uses. <img src=/S/smile.gif border=0 alt=smile width=15 height=15> She conveys a certain (hmmm) sensual pleasure in her cooking that makes you feel it has to be okay no matter HOW many calories it all has. I hadn't seen any other recipes with brussels sprouts with nuts, but I absolutely love this one. I've fed it to a number of people who profess to hate brussels sprouts (and yes, I saw the preceding post - you should try it) and had them wolf them down. One of the things you want to do is be sure you pick the smallest, most tender sprouts you can find. The older and larger they are, the stronger the flavor can get. I think one of the big reasons that people think they don't like brussels sprouts is because they've had those big, tough, nastily strong-flavored ones, which have been cooked to death. The longer you cook them, the more pronounced the flavor. Use nice young sprouts, and just cook them long enough to slightly soften and you have a lovely, delicious dish.

    Lee Morgan

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