Water; (1/4")
1/2 ts Table salt
1 lb Brussels sprouts
1/2 tb Butter
Fresh ground black pepper
If you bought the Brussels sprouts on the stalk, simply cut them off
the stalk. When I buy them as individual heads, I like to slice off
the very base of the Brussels sprouts because the base has often lost
moisture in the store and may be tougher and more fibrous.
Peel off any loose or yellow leaves.
Wash the Brussels sprouts thoroughly under running water to remove
any dirt or small clinging insects. Some cookbooks suggest soaking
them for 15 minutes in lemon or vinegar water to clean them of
potential insects.
Select a pot or pan that can hold all the sprouts in one layer. Put
just enough water in the pot to create a depth of about 1/4". Cover
and bring the water to a boil over high heat. Once the water is hot,
add 1/2 ts table salt to the water.
When the water is boiling, add the sprouts to the pan. Make sure they
form only one layer on the bottom and none of the heads are sitting
on top of the other heads. Cover and reduce to low heat to maintain a
simmer.
After 7 to 8 minutes, the Brussels sprouts should be tender. The base
of the head should allow you to stick a knife in with a little gentle
pressure. If you overcook the sprouts, it will produce an unpalatable
sulfurous smell. Cooked just right, the Brussels sprouts should be
sweet and nutty with a slight hint of bitterness (but not even close
to the bitterness of many other vegetables such as bok choy).
Remove from the water and toss in butter and season with fresh ground
black pepper to taste.
Serve hot, warm, or cold--they'll be delicious at any temperature.
