by Joan Mccord

Created on: June 02, 2008

WAYS TO PREPARE BRUSSELS SPROUTS SO THAT PEOPLE WILL EAT THEM

There is nothing mysterious about the preparation of Brussels sprouts, but there is one thing you need to know if you expect people to eat them.

Prepare them this way:

* Clean and remove core from Brussels sprouts. It is the core, especially if its hard or yellow, that carries that little unpleasant flavor.

* With a sharp knife, shred sprouts by cutting them into very thin slices and separating the slices into shreds.

This seems highly labor-intensive, but really doesn't take much time, and is well worth the slightly nutty, delicious result.

Also, Brussels sprouts may be prepared to this point 2 or 3 days in advance, and finished at the last minute.

To finish your dish:

* In a wok with a lid, steam your Brussels sprouts with just a bit of chicken stock and a nice portion of olive oil. When the Brussels sprouts are bright green and crisp tender, they are ready to be enjoyed.

ALSO

This is a favorite accompaniment at barbecues and picnics:

BRUSSELS SLAW

Dressing:

1 cup mayonnaise
1/2 cup sour cream
1/4 cup red wine vinegar
1/2 tsp celery seeds
Dry mustard, paprika, white pepper, salt to taste.

* Mix dressing in bottom of large bowl, toss in Brussels sprouts, chill well in refrigerator.

With a pound of Brussels sprouts, this dressing makes about 4 servings.

BRUSSELS SPROUTS WITH GOLDEN ONIONS

These Brussels sprouts are an excellent addition to a vegetarian dinner. They also accent roast meats and fowl, especially a the holiday table.

Ingredients:

About 2 1/2 cups prepared Brussels sprouts
1 small sweet onion, thinly sliced
1 Tbsp olive oil
2 1/2 tsp coarse-grained mustard
1 tsp water

* Cook onion in olive oil over moderate heat, stirring occasionally, until golden.

* Add sprouts, and cook, stirring, until sprouts are bright green and crisp-tender. If your pan seems dry, add a tablespoon of water.

* Remove pan from heat.

* Mix mustard with water and toss with Brussels sprouts.

* Adjust seasonings for salt and pepper. A few red pepper flakes are an excellent addition.

This recipe makes two servings, but is easily increased.

BRUSSELS SPROUTS WITH ROASTED RED ONIONS

This is excellent with grilled red onions which can be done a day or two ahead, but is also a star with onions roasted in the oven.

Preheat oven or grill to 425-degrees.

Ingredients:

About 4 pounds medium red onions
1 Tbsp olive oil
1 1/4 pound prepared Brussels sprouts
1 1/2 Tbsp Dijon mustard
1/4 cup water
3 Tbsp unsalted butter

* Trim onions, and cut each lengthwise into 6 wedges, keeping wedges intact. Toss with oil, salt and pepper to taste.

* Roast or grill onions until just tender and edges are beginning to turn golden.

* In small bowl stir together mustard and water.

* In large skillet, cook sprouts with 3 tbsp butter until bright green and crisp-tender.

* Add onions and, over moderately high heat, heat through, stirring constantly.

* Toss with mixture of mustard and water.

This makes 8 generous servings.

These are just a few ideas for cooking a healthful, possibly untried, vegetable that will expand your treasury of good things to eat.

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