Brussels sprout is not a particularly popular vegetable and was voted Britain’s most hated vegetable in 2002. This might be due to their lightly bitter taste.
I find that by browning the brussels sprouts help to reduce the bitter taste in this vegetable.
Surprisingly, the carb content in this vegetable is not consider low.
One sprout is 1 gram of total carb. So eat it sparingly.
So here is how I prepare my family favourite brussels sprouts with home brine salted duck egg.
It is flavourful and no bitter taste.
This portion makes 2 servings
Ingredients:
10 fresh Brussels sprout, trim and cut into half, lengthwise
2 tablespoons lard
2 tablespoons butter
2 tablespoons shallot, chopped
1 tablespoons garlic, ?chopped
1 tablespoon pine nuts
1 tablespoon Goji berries (optional)
1 home brined salted egg, lightly mashed
¼ cup chicken stock
Pinch of salt and pepper
Here’s how I cook the salted egg brussels sprouts…
- Heat pan and melt 1 tablespoon butter with lard over moderate heat. Add brussels sprouts and stir to mix together with the oil.
- Try to arrange the cut sides face down in the pan. Let it cook to golden brown, about 3-5 minutes.
- Stir the brussels sprouts and let it brown for another 3 minutes, or until it is cooked but firm.
- Remove brussels sprouts from pan and set aside.
- In the same pan, add the remaining butter, shallot, garlic, pine nuts and stir to cook for a minute. Add goji berries (if using), and salted egg. Stir and cook for a minute.
- Stir in chicken stock and simmer for 1 minute. Add pepper, and taste before adding salt.
- Return browned brussels sprouts into the pan and stir to mix with the salted egg mixture.
- Pour the brussels sprouts into a serving bowl and ready to serve.
Each serving contains 16.6g total carb, 11.6g net carb, 13.7g protein and 38.8g fat (including the goji berries)
Each serving contains 13.6g total carb, 9.6g net carb, 12g protein and 38.8g fat (without the goji berries)
Share with us how you usually cook your brussels sprouts at the comment below!
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Lovely! I’ll have to try it. I made this brussel sprout casserole (made it up by throwing stuff together) and we loved it:
Take 1 bag of brussel sprouts (standard size) cut the hard ends off and put in the slicing disc of a food processor for thin slices.
Take a well oiled large baking pan and put the brussell sprouts in it. Pour a generous amount of olive oil, salt and garlic on them. As well as a VERY generous amount of grated parmesan cheese.
Then take 1 stick of salted (it is not too salty, but just right) butter and cut up and sprinkle the pats over the brussel sprouts.
Then take the cheese of your choice (we used a cheddar/colby mix, shredded) and generously sprinkle over the top.
Take bacon (not pre-cooked, uncooked) and layer with slight overlap on the top covering the cheese.
Cover in tin foil (important or it will burn) and bake at 400 for 45 min. THEN uncover and bake at 400 for 10-15 more minutes.
We loved it!
Yum! Sounds good! I got to try that too. Thanks for sharing your method.
Looks great. People who don’t normally eat salted eggs (like me) need a recipe. They don’t like it in England because they probably overcook it.
😀 My friends from England told me they over cooked all vegetables. You can get salted eggs in the Asian grocery store. I’m going to post a recipe for home-brine salted egg using fresh duck egg. Is yummy!
I pan fry the bacon bitz till crisp, then set aside. Using the oil from the bacon I brown the sprouts as you’ve mentioned for 1-2 min max. Then I set aside, add sliced onions and add back the sprouts and chopped date(s). I use about 2 dates for 10-12 sprouts. A light sprinkle of water. Add bacon & stir well. Season with salt & pepper
Hi Evelyn, bacon always sounds good to me! Bring on the bacon anytime! 🙂
I wouldn’t use dates though. It has pretty high carb content. Thanks for sharing your recipe!