Not-bitter, Beautiful Brussels Sprouts and Seeds
“If cabbage is the devil’s vegetable, then the Brussels sprout is Satan’s second cousin once removed. How many childhoods were blighted by cabbage and its diminutive relative?”William Sitwell, A History of Food in 100 Recipes
A lot of people, William Sitwell being a case in point, famously don’t like Brussels sprouts, but cooking them this way with seeds and butter gives them a rich, nutty flavour which reduces their bitterness, and also caramelises them slightly.
I can’t put my finger exactly on why they go so well with frankfurters but they do. If you are having these sprouts as the accompaniment to another, quite rich dish – they go excellently with Venison Steaks with a Chocolately and Blackberry Sauce for example – the frankfurters would be a bit too much of a good thing.
But if you added them to the Brussels sprouts, and then served them with a fried egg, they would make a mighty good lunch.
Beautiful Brussels sprouts and seeds
- 1 frankfurter, sliced (optional – follow this link for what to do with the rest of the pack)
- Knob or two of butter
- 1 tbsp munchy seeds
- 100g/4 oz Brussels sprouts, quartered
- about ten grinds Indonesian long pepper and some smoked salt
- about fifteen grinds nutmeg
- Fry the frankfurter and the Brussels sprouts in a little butter until the edges of the frankfurter crisp up – about five minutes.
- Add the munchy seeds, the salt and pepper, nutmeg and a little more butter, fry for another minute.