Three things to do with sprouts

Uploaded by tarastable on 30.11.2011

So we're going to talk sprouts and you probably think, Oh God! I hate sprouts, they really
smell and they're just horrible or your poor old mother didn't know what to do with them
properly and it's a bad childhood memory that you're carrying around with you but that's
OK because we're going to change all that by doing some interesting things with them
and you're going to love them.
Three great ways to cook brussel sprouts, number 1: sprout purée. So these are really
finely shredded and I'm going to use them to make a sprout purée. The first you thing
you do is blanch them in water for about 2 minutes. For this purée you want some nice
finely diced onions and some finely diced bacon, streaky bacon. You make béchamel or
white sauce by melting some butter, and when it's all melted, you add the same amount of
flour and you cook it out for quite a while because you want to take the raw taste of
flour away. I heated up the milk and I put a few bits of the ends of an onion I'd chopped
and some thyme and some bay leaf and some peppercorns and left it to infuse, because
it's much tastier that way. This is for sprout purée so it needs to be really thick, so
only add a small amount of milk, so that thick. Add the cooked sprouts to the thick béchamel
and then add the onion and bacon. Stir it together so it's all really well mixed in.
Cook gently for about 30 minutes, this is a slow-cooked
number 2. sprout sauté. I've got some really finely sliced onion and garlic here which
is going to be the basis of our sauté, so we'll add that to the butter.
number 3. medium cooked with béchamel and pangrattato. Boil hard for three hours. Just
kidding. I cut these in half for this dish because they're kind of more manageable to
eat when they're cut in half I think so they cook quicker obviously. They probably took
about 3 minutes in really fast boiling water with lots of salt. I've still got the water
here that I cooked the sprouts in so I'm just going to add a bit here to let it down. Let
it down means to thin it. You need to cook it for quite a while, to eliminate the raw
flour flavour. Just grate a bit of nutmeg into the sauce because nutmeg and brussels
go really well together. Top with bechamel and pangrattato. These are crispy breadcrumbs
with a bit of garlic and thyme.
Delicious with pheasant or any game bird...or even turkey!
A nice quick sauté, a long cooked purée and sprouts with bechamel and some nice crispy