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From Shareholder Sherril Gelmon with help from James Beard
Cut the brussels sprouts off the stems as close to the stem as possible. Trim stem ends and outer leaves; all of it is edible! Rinse well, and soak in salted water for 10 minutes to remove any dirt. Drain.
To microwave: Place in a microwave-safe dish with a small amount of water. Cover the dish with plastic wrap, venting one corner to release steam. Cook for 5 minutes at full power; test — if you want them softer, cook another 1-2 minutes (the flavor and food value is best if not overcooked!).
To cook stove-top: Put in a saucepan, cover with water. Add a small amount of salt. Bring to a boil, and cook for about 10 minutes or until crisply tender. Drain.
A simple approach: Toss the cooked sprouts with some butter/margarine, and season to taste with salt and freshly ground pepper.
A more piquant approach: As above; add a combination of balsamic vinegar, soy sauce, sherry and/or lemon juice; toss and serve.
Au Gratin: Toss the cooked sprouts with a few tablespoons of olive oil and a touch of lemon juice, sprinkle with grated Parmesan cheese. You may wish to warm this briefly in an oven to melt the cheese.
Brussels Sprouts and Mushrooms: Clean and slice some fresh mushrooms; saute in olive oil. Mix the mushrooms and oil with the sprouts; add lemon juice and/or cheese to taste.
Brussels Sprouts and Shallots/Onions: Finely chop shallots or green onions to make about 5 tablespoons; saute these in some olive oil, add 1/2 tsp. caraway seeds and 1-2 tbsp. vinegar. When well mixed, remove from the heat and toss with the sprouts.