Recipes: January 2005 Archives

What to do with the mini-cabbages that everyone loves to hate? Cooked right, these babies taste amazing. My recipe, inspired by Brussels sprouts I had at the Blue Mill Tavern, follows. (You'll be able to tell it's my recipe by the fairly open-to-interpretation measurements and directions.) Bonus: I manage to squeeze in yet another wholly untouched veggie: the parsnip!

Ingredients:
Brussels sprouts (12-20, or however many your party can stomach)
garlic, minced (about one clove for every 5 sprouts)
olive oil (several generous tablespoons)
vegetable broth (you'll have more than enough if you buy one can or one carton)
1/2 parsnip, freshly grated
[optional: freshly grated horseradish]

Clean Brussels sprouts (Bs), removing any  damaged outer layers. Cut off as much of the base as possible while keeping the veggie together. Cut Bs in half.  Saute garlic in generous amount of olive oil over medium heat until lightly browned. Add Bs, saute for three or four minutes. When outsides of the Bs are sauteed and oil begins to dry up, add enough vegetable broth to barely cover bottom of the pan. Reduce heat to low and cook for about five minutes, or until Bs are tender but still crisp and sauce thickens.  Grate fresh parsnip over Bs, mix and serve. For added tang, grate a little fresh horseradish on top, too.