I have a crush on Brussels Sprouts, and it's beginning to take on a life of it's own.
Last month I shared the following recipe, including a simple marinading and warming technique for making tender Brussels Sprouts:
|Warm & Tender Brussels Sprouts with Mustard Cream Sauce(click)|
I'm excited to share a brand new way of tenderizing these lovely little green gems, in less than half the time! It may seem a little silly, but the results are quite amazing. You can now enjoy raw tender Brussels Sprouts quicker than it takes to roast them, with the added bonus of being even more nutrient rich!
New Raw Tender Brussels Sprouts
Makes roughly enough for 2 generous portions or 4 sides
2lbs fresh Brussels Sprouts
Slice off the ends of the sprouts, slice them in half or in quarters, and remove the first two or three leafy layers (this specifically applies to Organic Sprouts because of the buggers that like to make their homes in between the leaves)
After you've cleaned and prepped your BSprouts you should have roughly 4 cups:
Toss your 4 cups of Brussels Sprouts with:
3 Tbsp Lemon Juice
3 Tbsp Grape seed Oil (or other oil of choice)
1/2 tsp Salt
Pepper to Taste
Place your BSprouts into a zip-lock baggy and remove as much of the air from the baggy as you can.
Flatten your bag of BSprouts out onto your counter or large cutting board:
Now here's the fun part...
Cover your flattened bag of BSrouts with a kitchen towel (this helps protect any tears from happening in the baggy)
Using the flat/blunt side of a tenderizer (seen in the above photo), or any other flat heavy surface, proceed to hammer/bash your flat bag of BSprouts:
You may want to warn any house-guests or next door neighbors of this activity before it happens -- it can get a little noisy! I made up a song and dance routine to go along with the bashing sounds, this makes for a much more enjoyable experience in my opinion.
Bash and hammer those little buggers evenly for roughly 2 minutes, flipping the bag over and repeating:
Now from here you can eat them right away or let them sit and tenderize even more in the fridge (marinading in the oil and acid ).
Optional Oven Warming Method
This will tenderize your BSprouts even more, and it's perfect for a cold and rainy day
You can also do this in a dehydrator if you prefer
- Set your Oven at it's lowest heat
- Place your Brussels Sprouts on a parchment lined baking sheet
- Transfer the baking sheet into the oven, and leave the oven door cracked open (roughly 5 to 6 inches)
- Let the Brussels Sprouts stay in the oven for 15 to 20 minutes
Making an incredble warm salad out of these tender Brussels Sprouts was a no-brainer...
Brussels Sprouts & Barbecue Portabella Salad
I'm not including measurements here because it's so simple, and really up to you
Contents of Salad:
Barbecue Rubbed Portabella from this recipe, tossed into 2 cups of BSprouts
fresh local Pea Shoots (to line the bottom of the bowl)
sliced Heirloom Tomato
fresh Avocado would also be a wonderful addition to this salad
The finishing touch is a very quick and simple Salad Dressing...
Creamy Lemon-Dill Dressing with Shallot and Chive
yields roughly 1/3 cup
Into a mixing bowl combine:
2 heaping Tbsp minced Dill
1 heaping Tbsp minced Shallot
1 heaping Tbsp minced Chive
1 tsp Onion powder
1/4 c AtV Sour Cream
3 Tbsp Lemon juice
1 tsp Date Paste (optional, but really good)
Salt and Pepper to taste
Whisk everything together:
The only thing left to do from here is eat, drink, and be merry...
Mr. AtV and I will be hunkered down in our home this weekend, while the Pacific Northwest continues to get hammered with storm fronts. I imagine there will be lots of board games and movies happening -- and soup too!
Wishing you all a wonderful and tasty weekend!