At last!! Back to picking dinner from the garden. Only a few rather ragged brussels but something nonetheless. These are the first I've picked from this year's plants. They haven't grown very large and some are starting to burst open but it's nice to be able to grow something, anything, through winter.
How are you going to cook these, Mary? I found a wonderful recipe for brussels this Christmas. You shred them finely and stir fry with onion, bacon or pancetta and crushed chestnuts. I omitted the chestnuts and grated parmesan instead.
ReplyDeleteThese will probably be just boiled in very dull manner to go with today's roast chicken but you've got me wondering. We received a pot of hazelnut butter in a Christmas hamper and I'm trying to think of ways to use it - would it work with your brussels recipe?
ReplyDeleteI agree with the remark,, to grow anything,,, something,, in winter,,, we need that experience to feed our soul..Our connection with mother earth,,, (deep huh) !!!!!!
ReplyDeleteMAry, I would fry the brussel sprouts in oil, then add the butter before bringing to table. Hazelnut butter sounds awesome.
ReplyDeleteMy sprouts didn't get very big this year either, but I think I prefer them like that - much sweeter!
ReplyDelete