BRUSSELS SPROUTS IN AUGUST? Yes — large sprouts, found at the bottom of the plant, can be plucked in late summer (sprouts higher up are harvested in autumn). I like to adorn these firstlings in a savory-sweet cloak of butter and orange zest:
Brussels Sprouts in Butter & Orange Zest
Ingredients for 4 servings
1 lb Brussels Sprouts
Zest and juice of one large orange
4 Tbs unsweetened butter
1 small onion, diced
Freshly ground black pepper
a 4-quart pot; a 10-12 inch frying pan
Preparing the sprouts – rinse in cold water, then strip off any loose or discolored leaves. To insure even cooking, cut an “X” in the stem end of each sprout.
Boiling – In the large pot, bring 3 quarts of water to a rapid boil, drop in the sprouts, and cover until water returns to a boil. Then uncover, and boil for 8-10 minutes. Fork-tender is the goal, so retrieve a sprout after 8 minutes, and test. Drain the sprouts well, and pat them dry with paper towels. Cut larger sprouts in half, if you wish, for easier eating.
Zesting and juicing the orange – while the sprouts are boiling, zest the orange. Then cut the fruit in half, and squeeze out all the juice you can. Place zest and juice in separate containers.
Making the butter and orange sauce – In the skillet, melt butter over medium heat. Add the onion, and saute for about 2 minutes. Then add sprouts, orange juice, and orange zest. Toss about with a wooden spoon for 2 minutes, until sprouts are thoroughly coated and the sauce begins to evaporate. Sprinkle with salt and pepper.
Serving – transfer sprouts to a serving bowl, and garnish with chopped, flat-leaf parsley.
Don’t miss anything at A Garden for the House…sign up for Kevin’s weekly newsletter.