BRUSSELS SPROUTS WITH PECANS
These earthy tasting brussels sprouts with pecans are also rich in nutty, salty flavor with a dash of sweet tartness which creates symphony in your mouth. No kidding! Oh, I almost forgot…the caramelized flavor will turn you into a brussels sprouts addict.
Today, I decided to make Brussels sprouts. I had no idea how to prepare them but I had a powerful memory. I remember eating then a few years ago for the first time at the Greek Restaurant in DC. For this reason, the moment I saw them in one of the fancy markets in Granada and couldn’t resist them, I decided to give it a try.
When you buy Brussels sprouts, choose smaller ones, they are sweeter. Make sure they are firm and compact.
HOW PREPARED BRUSSELS SPROUTS IN 1894?
I peeked into my precious vintage book written by Angel Muro El Practicon de Cocina 1894 and the recipe goes after the translation something like this:
“These tiny cabbages are like big green nuts which have a very beautiful and satisfying taste. Shaped as little green lettuce heads enhance their view of delicacy. You can prepare them fast and easy. Clean, wash, and boil them with excess salt for five minutes and then immerse them in two or three cold water washes. After they are removed and drained submerge them into a saucepan on an open fire with a tup of lard, salt, and pepper.” (it doesn’t specify the time. Many recipes in vintage cookbooks don’t have specific times.)
Angel Muro, 1894
(Today, using lard is not popular, it is even frowned upon. Of course, it is lard full of fat. The myth of fat being bad for you is just a myth. How do you explain the phenomena that in spite of the fact that more food is “fat-free”, people have been getting fatter, and diabetes has quadrupled, for the last 50 years? And the occurrence of getting diabetes quadrupled? Lard is healthier than we think.)
HOW DO YOU PREPARE THE BRUSSELS SPROUTS WITH PECANS?
Well, if you like the recipe described above make it. Feel free to make an experiment, I did.
However, today I prepared them a little differently.
First, I removed two top layers of sprouts; the yellow damaged leaves, and I cut the ends off. Then I washed and drained them. The reason I removed the two layers is to decrease flatulence. My husband refused to eat them before just because of the farts. This little trick worked on my family. We did not have any issues after eating plenty.
After I prepared sprouts, I submerged in a butter-water infusion bath with sea salt for 5-10 minutes. After I removed them. I sautéed the butter or you can use also olive oil, whichever you prefer. Add sliced sweet onion, pecans, and dry cranberries for just 2 minutes. I poured the mixture over the sprouts and the dish. The sweet onion infused the sprouts with a caramelized flavor.
Bon Appetit!
WHAT DO YOU NEED?
Only six ingredients:
Sprouts
Sweet Onion
Cranberries
Pecans
Olive Oil or Butter
Water
Don’t forget sea salt and fresh pepper.
BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES
Ingredients
- 1 pounds Brussels sprouts
- 1 tsp butter you can use olive oil
- ½ medium sweet onion
- ⅓ cup pecans
- ⅓ cup cranberries
- 2 cup water
Instructions
- First, I removed two top layers of sprouts; the yellow damaged leaves, and I cut the ends off. Then I washed and drained them.
- After I prepared sprouts, I submerged in a butter-water infusion bath with sea salt for 5-10 minutes. The sweet onion infused the sprouts with a caramelized flavor.
- After I removed them. I sautéed the butter or you can use also olive oil, whichever you prefer
- .Add sliced sweet onion, pecans, and dry cranberries for just 2 minutes. I poured the mixture over the sprouts and the dish
- I poured the mixture over the sprouts and the dish. The sweet onion infused the sprouts with a caramelized flavor.
