Comments on: cream braised brussels sprouts

By: radish

radish — Wed, 26 Nov 2008 14:20:54 +0000

Lellibellie, thank you for pointing it out to me – I’ve been trying to add shallots, but it won’t take. Hmm.. I’ll try it again – but thank you for pointing it out! I hope you enjoy and have a terrific Thanksgiving!!

By: lelliebellie

lelliebellie — Wed, 26 Nov 2008 06:26:07 +0000

hi there. for starters, i love this site. so thank you! i am going to try these brussels for thanksgiving. in the precooked pic, it looks like you also used shallots. the light purple. is that missing from the ingredient list? have a tasty thanksgiving and thank you for all the wondeful recipes you have shared. i am hooked.

By: Louise

Louise — Mon, 24 Nov 2008 01:13:52 +0000

Oooooo …. cream! I’ve done this many a time sans cream and it has been quite good .. am sure with cream it becomes heavenly!

By: Jesse

Jesse — Sun, 23 Nov 2008 14:28:42 +0000

Yummmmm, Brussel sprouts have got to be one of my favourite veggies… and these look amazing!!

By: Jessica

Jessica — Sun, 23 Nov 2008 03:49:21 +0000

I love Brussels sprouts – these look anything BUT ugly! I’m looking forward to your Thanksgiving suggestions

By: radish

radish — Sat, 22 Nov 2008 14:40:05 +0000

Christian – I completely forgot to add the shallot part (about to fix) and your question is a good one. I sauteed the shallot and the leek for a few minutes before adding the sprouts – -I let them get soft and translucent first.
Chumpman – thanks :)

By: chumpman

chumpman — Sat, 22 Nov 2008 13:11:51 +0000

i dun think the picture is ugly :) in fact, i think its quite appetizing LOL it does look like chinese cooking. i am used to chinese cooking, like mixed vegie, maybe that’s why it does look nice :D

By: christian

christian — Sat, 22 Nov 2008 02:34:14 +0000

I assume the leeks go in the pan at the same time as the sprouts? I’ve recently discovered brasing is my new favorite cooking method and I think you hit on something so nice here with the brussel sprouts, thanks!