Sprouts are not just for Xmas..

[bubblesmcgrath]

Can't say I like them...but I'll eat them at Christmas with plenty stuffing on the fork.

 

[Onket]

I like sprouts but can't be arsed with the preparation. The peeled and scored ones are too eexpensive.

 

[bubblesmcgrath]

I've just always resigned myself to the inevitability of sprouts and all they entail at Christmas.
Sigh. ....

 

[EastEnder]

Sprouts are my favourite vegetable. Bit fiddly to prepare, but worth the effort.

 

[gentlegreen]

I've just always resigned myself to the inevitability of sprouts and all they entail at Christmas.
Sigh. ....

You should start training for it now

 

[gentlegreen]

Sprouts are my favourite vegetable. Bit fiddly to prepare, but worth the effort.

tear 'em off the stalk, shove em in a pyrex bowl, bit of water, cover and nuke for 15 minutes.

 

[fishfinger]

Sprouts are yummy!

 

[fishfinger]

tear 'em off the stalk, shove em in a pyrex bowl, bit of water, cover and nuke for 15 minutes.

15 minutes
I do mine for 4 minutes, and they're fine.

 

[gentlegreen]

I'm doing about 350g at a time, mind.
I like 'em well done.
It's a 900 watt microwave too.

 

[billy_bob]

I like sprouts but can't be arsed with the preparation. The peeled and scored ones are too eexpensive.

They're always in much better nick if you buy them on the stalk, so there's hardly any of that tedious (and I always feel wasteful) peeling away brown crispy or slimy bits till you've got nice green leaves all round. Usually you can just twist, rinse and put them straight on to cook.

Don't bother with the scoring either, unless you like 'em waterlogged. The easier way to make sure they cook right through is just to not put them on too high a heat. I like a little bit of crunch to the middle of mine though.

 

[fishfinger]

I'm doing about 350g at a time, mind.
I like 'em well done.
It's a 900 watt microwave too.

Are you sure you're not confusing sprouts with savoy cabbage?
Even if you were to boil or steam them on a hob, then 10 minutes would be more than enough time to turn them very soggy. After 15 minutes in a 900W microwave, I'd expect them to resemble soup

 

[gentlegreen]

I grew up with 70s school cabbage so I know the difference.
Thinking back it's a shame they didn't add some mustard to put the flavour back in.

 

[QueenOfGoths]

I never score sprouts, just cut any stalk off.

 

[fishfinger]

I grew up with 70s school cabbage so I know the difference.
Thinking back it's a shame they didn't add some mustard to put the flavour back in.

I'm of a similar age to you. I remember all the soggy veg from school, and my mothers cook-it-'til-it's-dead-then-cook-it-some-more. These days, I much prefer my veg to have some texture, and not be able to puree it using just my tongue.

 

[mr steev]

Even if you were to boil or steam them on a hob, then 10 minutes would be more than enough time to turn them very soggy.

I can't be done with soggy veg, but I steam mine for about 12 minutes and they are still firm. I'll probably do them for a few minutes more on xmas day as I will do loads and my steamer takes longer to cook when it's full. I do blanch them in cold water straight away though, to stop them cooking any more

 

[gentlegreen]

I'm of a similar age to you. I remember all the soggy veg from school, and my mothers cook-it-'til-it's-dead-then-cook-it-some-more. These days, I much prefer my veg to have some texture, and not be able to puree it using just my tongue.

Just lost my second tooth.
I'll be putting all my food through a mouli before long.

In the old days I would have pressure-cooked them for 5 minutes.

 

[EastEnder]

I always cook sprouts to death, I like them nice & soft.

 

[billy_bob]

Just lost my second tooth.
I'll be putting all my food through a mouli before long.

In the old days I would have pressure-cooked them for 5 minutes.

You could just suck them, like a big, green, cabbagey gobstopper.

I reckon you could make one sprout last the best part of Christmas Day like that.

 

[gentlegreen]

Blumenthal having a funny turn.

I wish I could treat all food like that - it's not like I need the calories.

 

[ATOMIC SUPLEX]

I love sprouts and parsnips but my wife and daughter hate them. I'll try bacon butter sprouts for Christmas.

 

[friendofdorothy]

I know I am going to get utterly shafted for saying this, but I prefer sprouts slightly overcooked

Thats the way they should be! so they melt in the mouth - yum

 

[Onket]

Bought my first ever sprouts-still-on-sralk yesterday, because of this thread (and the price!).

 

[Minnie_the_Minx]

I know I am going to get utterly shafted for saying this, but I prefer sprouts slightly overcooked

That's the only way to make them bearable

 

[DotCommunist]

never liked them. You know theres something up when you can't even get the dog to eat it

 

[fishfinger]

to all the soggy sprout wrong 'uns.

 

[Onket]

They're always in much better nick if you buy them on the stalk, so there's hardly any of that tedious (and I always feel wasteful) peeling away brown crispy or slimy bits till you've got nice green leaves all round. Usually you can just twist, rinse and put them straight on to cook.

Not with Morrisons' sprouts, apparently.

 

[gentlegreen]

Aldi's don't need any peeling or cleaning.
And they're being seriously nuked so I'm not bothered.
I got some Maille Dijon mustard to compliment my cruciferous forays - not nearly as nice as Grey Poupon, but it will have to do until I head off to Big Tesco at some point for the real deal.

 

[Dr. Furface]

You could just suck them, like a big, green, cabbagey gobstopper.

You've just hit on one of the great advantages of the sprout there, and why they're the prefect vegetable for these stressful times we live in - their perfect eatability. Other veggies need to be chopped or peeled or prepared in some way and can't usually be eaten whole - but the sprout comes perfectly formed, no lengthy tiresome preparation required, no cutting needed before ingestation. Evolutionary ahead of the pack, the paradigm for all future vegetables.

 

[Onket]

You've just hit on one of the great advantages of the sprout there, and why they're the prefect vegetable for these stressful times we live in - their perfect eatability. Other veggies need to be chopped or peeled or prepared in some way and can't usually be eaten whole - but the sprout comes perfectly formed, no lengthy tiresome preparation required, no cutting needed before ingestation. Evolutionary ahead of the pack, the paradigm for all future vegetables.

Except this isn't the case. They do need preparation.

 

[Mrs Miggins]

I have a sprout curry recipe that was very disappointing