suep Wrote:Talking of Christmas veggies......this year I am going to fry the brussel sprouts with streaky bacon......saw it on a cookery programme the other night.....anyone tried them this way?

spam Wrote:The best are fresh, not frozen, and steamed till tender. They taste completely different to the frozen variety which often become mushy from over boiling.

fred Wrote:I don't like parsnips when boiled or in stews, but they are lovely when roasted. I only use fresh parsnips, quarter them lengthways (cut along the length too if they are quite big), and roast them.

I often cut carrots about the same size as the parsnips, put the carrots and parsnips in a big roasting tray with some peeled shallots, drizzle over a mix of honey and olive oil, add a couple of sprigs of fresh rosemary and black pepper, and roast in a hot oven, until starting to brown and go crispy on the edges.

DIVINE!

Cheffie Wrote:I personally enjoy Brussel Sprouts, yet hate cabbage with a passion - go figure! LOL

I love them gently sauteed in some butter with Maldon Salt and milled pepper... yet over Christmas time I had the best ones to date!

The better half prepared them (and I speak under correction) using fresh ones that had been popped into the freezer, microwaving them with butter and salt and serving them cooked perfectly: Soft, cooked, flavoursome and yet with a touch of al dente to them. Absolutely perfect in my eyes yet the recipe might take a while to come from her

But I must say.... I have memories as a child that it was very difficult .... just very difficult to eat it

I'm one of those that likes Brussel Sprouts too.