Friday, September 17, 2010

Foodie Friday – Yummy Sprouts

This week, I did a massive fresh veg shop, and came across super cheap fresh brussel sprouts. I don't know about anyone else, but when I was a kid, I used to hate the things. We used to get them at Grandma's, and they came out of the freezer, went in to salted water, and were boiled until they were grey and kind of slimy. Probably zero nutritional value by the time they reached your plate. It's a shame, because brussel sprouts are high in many of our essential vitamins and minerals. Figuring that sprouts are pretty much just tiny cabbages, I decided to have a crack at cooking them the way my mum cooked cabbage for us as kids. Thankfully, huge success, and a hit at our family dinner last night! Unfortunately, in between all the talking, eating and laughing, I forgot to take photos, but I have some sprouts still in the fridge, so there will be one coming!

Tossed with penne makes a delicious dinner
Wok-tossed Brussel Sprouts

Serves 3 as a side dish

The Line Up

12 fresh brussel sprouts
2 rashers middle bacon, roughly chopped with rinds removed
1 onion, diced finely (I used 1 half Spanish, 1 half brown for some colour)
1 clove minced garlic
The Game Plan

  1. Heat a small amount of oil in a wok or frying pan, then add the garlic, stir for 10-15 seconds, then add the diced onion. Stir fry until the onion just starts to turn glassey, then add the bacon. Continue to stir regularly until cooked.
  2. Meanwhile, cut the tough bottoms off of the sprouts, and remove the out layer of leaves. Depending on the size of your sprouts half or quarter them, and then add them to the wok with your onion and bacon. Stir the greens through, and continue to toss until they become just tender. Don't worry if they break up a little bit, adds to the asthetic! When they are ready, the sprouts should still be a bright green colour, but slightly tender.
  3. Serve immediately, alongside just about anything!
The Interchange

  • I haven't really experimented with this one yet, and am interested to see how it goes without the bacon, though I feel it would need something in addition to the onion & garlic to have the same impact.
  • Sprouts are ridiculously good for you, even containing anti-cancer properties*. This is especially true when raw, stir-fried or lightly steamed. I've used them in place of baby spinach on toasted sandwiches, as an addition to my easy chicken stirfry, or even raw with some sort of dippy type thing (Cream cheese with sweet chilli sauce? Yummo!). Don't knock it 'til you've tried it!
Hope you all have a wonderful weekend,

Love, Neysa xo

*maybe, a little bit... look, I lost the reference and can't find it, mmmk?

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