Thursday, October 6, 2011

A Journal of Cookery







THURSDAY, SEPTEMBER 22, 2011





Brussel Sprouts


My kids love brussel sprouts. It is the go-to vegetable in our house, when all else fails (nutrition-wise). So I am happy they are in season! I normally just cut them in half, brown them with a bit of butter and finished them with a bit of stock till softened in a skillet (s&p, of course). But I happened upon this recipe and liked the idea of beans and brussel sprouts together. Adapted from an old Bon Appetit magazine (brussel sprouts from Farmer's Daughter http://farmersdaughter.farmvisit.com/):





Brussel Sprouts with Cannellini Beans








3/4 cup dry cannellini beans (or 1 can of cannellini)


1 cup vegetable stock


2 lbs brussel sprouts


4 cloves of garlic, chopped


2 tbsp butter (plus an additional tbsp for finishing)


1/4 cup fresh grated parmesan


Salt and pepper








Soak beans overnight...drain, rinse and cover with cold water (about 2 inches higher than the beans). Bring to a boil, reduce to simmer 1 hour (add a couple cloves of garlic for flavor...salt when there is about 15 minutes left to go). (Skip this step, if using canned.) Melt 2 tbsp butter and toss w/brussel sprouts...roast in oven at 450 for 15 minutes. In a skillet, saute garlic in remaining butter and then add stock and brussel sprouts for 5 minutes...then beans, salt, and pepper. Place in serving dish and add cheese.











(Am going to use this opportunity to plug my favorite beans,


Rancho Gordo, www.ranchogordo.com)





*Sidenote...I ended up cutting the brussel sprouts in half at the end, and would recommend cutting them in half before roasting in the oven.