Sprouts are not just for Xmas..

[gentlegreen]

The variety is now "Profitus" and it has its own video :-



The taste test will have to wait until Monday evening because I ring the changes, food-wise on weekends.

 

[Spanky Longhorn]

I love sprouts but you have to eat them in moderation. I grew up with greens being lightly boiled or even better steamed.

But Ive noticed my parents cooking them softer and softer as they get older,'going for Sunday dinner today and not actually looking forward to it, especially as the house is like an oven now...

 

[maomao]

I've never eaten a brussels sprout.

 

[gentlegreen]

I've never eaten a brussels sprout.

Why not try one ?
How about other cruciferous vegetables ?

 

[maomao]

Why not try one ?
How about other cruciferous vegetables ?

Well bok choy and cauliflower are on my 'avoid at all costs' list but I like a bit of cress or broccoli so it could go either way really. I may try some this chrimble.

 

[gentlegreen]

 

[gentlegreen]

Profitus seems noticeably different - sweeter - if you like that sort of thing ...

 

[mr steev]

Profitus seems noticeably different - sweeter - if you like that sort of thing ...

That could be to do with the weather. I always find early sprouts a bit meh as they need a good frost before they're at their best. It breaks down the sugars. Same with parsnips.

 

[gentlegreen]

They do seem a bit more beaten up than previous batches.
I suppose they might have got a frost or two if they're being grown further north.

 

[pogofish]

I may be about to encounter sprouts within the next hour for the first time this year.

 

[gentlegreen]

I'm eating half a kilo every evening.
It just occurred to me that there might be health problems with that.
By all accounts eating them raw might harm my thyroid ..
In any case I probably need to eat fewer sprouts and more carrots or something ..

 

[KeeperofDragons]

How about parsnips?

 

[kittyP]

How about parsnips?

I so want to like parsnips.
They, on paper, sound like all things good.
But I just don't.
I can eat them if they are plonked in front of me but

 

[kittyP]

I'm eating half a kilo every evening.
It just occurred to me that there might be health problems with that.
By all accounts eating them raw might harm my thyroid ..
In any case I probably need to eat fewer sprouts and more carrots or something ..

Jeebus Christ!

 

[KeeperofDragons]

I so want to like parsnips.
They, on paper, sound like all things good.
But I just don't.
I can eat them if they are plonked in front of me but

They're lovely roasted or in a casserole

 

[kittyP]

They're lovely roasted or in a casserole

My parents cook then beautifully (according to everyone else) every Christmas but I just don't like them.

 

[KeeperofDragons]

Not everyone likes parsnips

 

[Onket]

Parsnips are lovely.

 

[High Voltage]

Had red sprouts last night - more for the novelty value than anything else - I'll probably stick with "normal" green sprouts in the future - for those of you who haven't had red sprouts to my taste, they're a bit like lite-sprouts and aren't so tightly "wound" or whatever it is that sprouts grow like

 

[gentlegreen]

Had red sprouts last night - more for the novelty value than anything else - I'll probably stick with "normal" green sprouts in the future - for those of you who haven't had red sprouts to my taste, they're a bit like lite-sprouts and aren't so tightly "wound" or whatever it is that sprouts grow like

I'm going to have to keep a look out for those.

 

[Wolveryeti]

I like em al dente, sautéed in a little garlic and chili oil.

 

[gentlegreen]

After someone on the Aldi thread suggested the French needed instructions on what to do with parsnips, I went and had a look ...

The French is panais - to which the English added "neep" to the end - as in "mistaken for turnips" - from the latin Pastinum - a two-pronged fork - with parsnip thought to resemble it ...
Apparently they were appreciated in the days before refined sugar.

And you can buy them in carrefour.fr - I checked .. and there are masses of recipes out there.

I confess I struggle with them when they aren't roasted into a calorific nightmare...

The really elitist form of parsnip would probably be skirret



But you would need servants to extract the core which is apparently even less palatable than that of the parsnip.

 

[gentlegreen]

Apparently the high levels of vitamin K have been an issue for heart patients.
I've been consuming 7 times the RDA !


http://en.wikipedia.org/wiki/Brussels_sprout

 

[Onket]

Parsnip soup can be tasty.

 

[gentlegreen]

Parsnip soup can be tasty.

I can see how that might be true.
I can't cope with celery (another umbellifer), but I have good memories of celery soup.

 

[EastEnder]

I can see how that might be true.
I can't cope with celery (another umbellifer), but I have good memories of celery soup.

Celery is a hideous abomination that has no place in civilised society.

 

[gentlegreen]

Cooked though ...
It's all on a spectrum - Florence fennel is a very near relative.
But yes... cow parsley family - along with hemlock, so I've always had mixed feelings.

 

[gentlegreen]

Actually last year I got into the habit of buying pots of quinoa salad which had celery and walnuts which I'm also a bit borderline about .. there may even have been coriander in them - another dodgy relative.
It felt very healthy and hypo-glycemic, but I invariably spoiled it with dessert.

 

[gentlegreen]

Anyway, yesterday I rang the changes and substituted chick peas for some of my spuds and sprouts - since I've been worried about not getting enough protein.

 

[gentlegreen]

Thanks to the mods for freeing my thread from the Christmas decorations box

Late January and the variety is

I can't get away from spuds and sprouts. The same but different every night.
Different sauces etc ...

They're a bit tatty now, but I reckon the best-tasting yet - "Petrus " - late season according to the WWW ---I hope I'll have another few weeks of sprouts.
I'm struggling to think up a replacement in the absence of cheap purple sprouting,....