Form and flavor are the lure of Brussels sprouts.
“Brussels sprouts are a special ingredient that are actually a form of baby cabbage,” says Mark Schultz, executive chef at The Capital Grill in Seattle, who is also an Edmonds resident.
The leafy green vegetable grows along a stalk. When the buds are removed they can be roasted, boiled or steamed.
“While many people think of bitter flavors when they think of Brussels sprouts, they actually have a natural sweetness that can shine in any dish with the right balance of ingredients and cooking method,” Schultz says.
The key to Brussels sprouts’ sweetness lies in the cooking. Overcooked they will become gray and soft with a sulfur-like odor. Only six to seven minutes boiled or steamed is enough to cook them.
“A long-season crop, Brussels sprouts are at their peak now when the cool weather adds just the right amount of flavor to the crop,” Schultz says.
Brussels Sprouts with Pancetta and Apples
Serves 8-10
Ingredients
2 gallons water
3 tablespoons kosher salt
2 tablespoons sugar
2 pounds Brussels sprouts
3 slices pancetta
1 green apple
Directions
1. Combine the water, salt and sugar in a large stockpot over high heat
2. While the water is coming to a boil, place the Brussels sprouts in a colander and wash in running cold water. Trim spotted and bruised leaves and cut sprouts in half, trimming the core flush with the bottom of the sprout. Set aside.
3. Once the water has reached a boil, drop the Brussels sprouts into the water. Once the water returns to a boil, cook the Brussels sprouts until tender (approximately 7 minutes)
4. Drain and chill
Note: The first four steps may be done up to 12 hours in advance
5. Roughly chop the pancetta and sauté in a pre-heated pan over medium heat until crisp
6. Pre-heat the oven to 375 F
7. While pancetta is cooking peel and core the apple and slice into 8 pieces
8. Combine the pancetta, rendered fat from the pancetta, apple and Brussels sprouts in a large bowl
9. Place all ingredients in a roasting pan and roast in the oven until vegetables are hot (15-20 minutes)
Recipe courtesy of Mark Schultz, executive chef, The Capital Grille, Seattle
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
