TIP OF THE DAY: Roasted Brussels Sprouts On The Stalk, “Bone In”
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Last year’s fun cruciferous preparation was the Cauliflower Steak, along with its big brother, Whole Roasted Cauliflower.
Meet this year’s classy crucifers: Brussel Sprouts “Bone In”, the brainchild of the ever-innovative Chef Eric LeVine who provides the clever name (the conventional name is “on the stalk”). This is a nifty way to enjoy Brussels sprouts as an appetizer or first course. Chef Eric serves the roasted stalk of sprouts with a lemon-garlic mayonnaise. The recipe is below, You can also make classic aïoli (garlic mayonnaise) or buy it. You can also use a different flavored mayo: curry, lemon sriracha, etc. Our favorite brand of flavored mayonnaise is Ojai Cook, a two-time NIBBLE Top Pick Of The Week. It’s also one of our favorite house gifts and stocking stuffers. You can buy Ojai Cook online. The basic product is Lemonaise—lemon-accented-mayonnaise—but all variations are equally delicious:
CAN YOU EAT BRUSSELS SPROUTS STALKS? Yes, with a lot of elbow grease. Unlike broccoli and cauliflower stalks, brussels stalks are very tough and fibrous. You need a cleaver to cut through them. You can, however, easily eat the stems that attach the sprouts to the stalk. If you want to try it: |
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RECIPE: ROAST BRUSSELS SPROUTS, “BONE-IN” (ON THE STALK)
We adapted Chef Eric’s recipe with one from Nutmeg Nanny. Ingredients For 4 Servings 1. PREHEAT the oven to 350°F. Rinse the stalk and the sprouts. 2. MIX the oil, salt and pepper and brush or sprinkle the seasoned oil over the sprouts. Place on a baking sheet or in a shallow pan and roast for 45 minutes until slightly soft and browned on the outside. Rotate the stalk one-third of the way every 15 minutes to ensure equal cooking. Check the small sprouts with a cake tester or toothpick. When the small ones seem soft (but not mush), the larger ones will be al dente. Explain this when serving, since people have different preferences. |
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3. MAKE the dip while the sprouts cook. Blend all ingredients and refrigerate until ready to serve. 4. REMOVE from the oven and placer on a serving platter. Serve with a dip and scissors to cut sprouts from the stalk. You can just pull them right off the stalk, but some people may want a utensil. |