The Brussel Sprouts Recipes that I grew up with were always a treat. Mom kept them for special dinners, and that's how I used them as well.
That is, until I realized how easy they were to prepare, how healthy, and how much my husband enjoyed them. Now, they are a regular addition to our weekday meals.
These little cabbages have a bold taste and can be served in a variety of ways. The easiest is shown below.
The hints that follow will allow you to change the 'healthy' status with a rich, creamy version. All are delicious! You will enjoy these as a flavorful side dish for a traditional German meal.
German Brussel Sprouts
Ingredients:
1 lb. Brussels Sprouts, frozen
1 - 2 tbsp. butter
1/4 cup milk or cream
salt, pepper
Instructions:
Place frozen sprouts in pot with enough water to just cover them. Add 1/2 tsp. salt
Bring to boil, cover, and simmer until tender, about 5 - 8 minutes
Drain
Add butter, stir to melt. Add milk (or cream) and stir. The milk should absorb into the sprouts
Season with freshly ground pepper (I use lots) and extra salt if needed
Serves 4
Hints:
For extra flavor, use cream (5%, !0% or higher) instead of milk and add extra butter
Sprinkle with Parmesan cheese
Add fried bacon bits
Cooking the sprouts until they are very tender and then stirring so they break apart, helps them absorb more of the butter and cream -- a real rich treat! (you may need to add more cream if they appear too dry)
If using fresh Brussels sprouts, trim them and cut a crisscross incision in the base of each sprout to encourage even cooking. These will take a little longer to cook, about 10 minutes
Ingredients:
