Delia Brussel Sprout Soup | British Chefs Table (2024)

FAQs

How do you make Delia Smith brussel sprouts? ›

All you need to do for 1 lb (450 g) of sprouts is take off the outer leaves if they look a bit weary (if not, leave them on), sprinkle with salt, and steam them for 5-8 minutes, depending on their size, but watch carefully and remember undercooking is just as bad as overcooking, so use a skewer to test when they're ...

Method. In a large pan saute the sprouts and bacon in butter for 5 minutes and finish with the chestnuts and pepper. Take the above, stir through peas and cream, warm through, sprinkle over tarragon and serve with pan fried salmon. For the brussel sprout tops, heat the veg oil to 170c and deep fry the tops until crisp.

Place cleaned and trimmed Brussels sprouts in a steamer basket and insert into the pot. Turn heat to medium, cover pot, and allow to cook for 6-8 minutes or until just tender. Allow steam to escape by uncovering pot every few minutes to release the strong sulfur compounds.

Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice.

Boiling brussel sprouts is ok, but smashing them and then roasting them with parmesan cheese is so good!

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them.

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

In Medieval times, it was believed that evil spirits and demons lived between the leaves of the vegetable, and they would enter anyone who ate them, making them ill. A cross cut into the base of the sprouts was thought to drive the evil spirits away.

Other Ways to Flavor Brussels Sprouts

After the sprouts are roasted and caramelized, drizzle honey (or hot honey), soy or balsamic glaze, or go sweet and savory with sweet chili or maple syrup.

Mix the sprouts with a bit of olive oil, salt, and pepper, and then roast them on a baking sheet until they're crispy. You can also add Brussels sprouts to pasta dishes, frittatas, or stir-fries for a flavorful and nutritious dinner.

Why do I feel so full after eating brussel sprouts? ›

Cruciferous Vegetables

Vegetables like broccoli, Brussels sprouts, cabbage and cauliflower are high in sulfur and can cause bloating and gas.

Tip for digestion :

Blanch Brussels sprouts in boiling, salted water for 5 minutes before cooking. This makes them easier to digest. You can also freeze them after blanching. This will preserve their flavour and health benefits.

Like all cabbages, Brussels are unavoidably fibrous and dense. You must overcome this by either cooking them in salty water until fork tender (blanching), or by roasting at a high (over 425F) temperature for upwards of 20 minutes. To guarantee great texture, do both!

Just toss with olive oil and roast at around 400 degrees until softened and starting to brown, generally around 30 minutes. Season with salt, pepper and garlic. I also like to add carrots, cut into one-inch pieces or small onions or both. A little balsamic vinegar is also nice on roasted sprouts.