Video:60-Second Brussels Sproutswith Chef John Mitzewich
The Brussels sprout has gotten a bad rap over the years. Try this unusual technique to bring out the vegetable's natural sweetness and great flavor.See Transcript
Transcript:60-Second Brussels SproutsHi, I'm Chef John Mitzewich for About.com Food, and today's recipe is called 60-second Brussels sprouts. And if you don't like Brussels sprouts, I guarantee that you've never tried this recipe.
What are Brussels Sprouts?OK, what's the normal reaction when people hear they are having brussel sprouts? Booooooo.
Yet the same people who were just booing don't have the same hatred for cabbage. And really what is a brussel sprouts? It's a small baby cabbage.
So if you think of it as a small delicious baby cabbage and cook it properly, you'll have something incredibly delicious.
Prepare the Brussels SproutsSo let me show you how to prep this. You're going to cut it in half. You're going to remove the core just like a big cabbage, use a triangle cut and remove the bottom of the brussel sprout.
And the reason we do that is so when we slice it everything will separate, and we don't have chucks of hard white core at the bottom.
Cut the Brussels Sprouts Into Thin SlicesSo, what were going to do - and the whole secret to this recipe - is the fast cooking time. To accomplish that, I'm going to slice this really thin, across the grain.
By the way, if any leaves come off, just roll them up and slice them and add them to the pile.
Ingredients Needed to Cook Brussels SproutsThere we go. We have a nice bowl of brussel sprouts; I did about 18.
I'm going have one lemon halved, one tablespoon olive oil, one tablespoon butter, and salt and pepper to taste.
Combine the IngredientsHave your strainer ready. Another secret is the super-high heat.
You're going put in the olive oil when the pan is just smoking hot. Throw in the Brussels sprouts. Squeeze in half the lemon, the other half we add at the end. Add the salt and pepper.
Cook the Brussels SproutsYou're going to cook this for exactly 60 seconds - no more. The reason people don't like Brussels sprouts is they over cook them and the sulfur comes out and it smells and tastes gross.
Stir constantly for 60 seconds, and then turn off the heat. Add the other half lemon, which is going to cool the pan down a little.
Put in your butter and stir that in and when that's melted you're ready to serve.
Benefits of the Cooking TimeSo, instead of trying to hide the flavor of brussels sprouts, this recipe adds a few little ingredients: lemon, butter, salt, and pepper, which really brings out the natural sweetness and deliciousness of the brussels sprouts.
You're going to be amazed. You're not going to believe it. You're going to say, I like brussel sprouts. You're going to say that.
And the secret really is the 60 seconds of cooking. I know, it took a few minutes to slice them, but it was totally worth it. But anyway I hope you give this a try, and enjoy!
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