| Sprouts 14:16 - Dec 22 with 5705 views | Mookamoo |
Anyone got a good way of cooking sprouts so my misguided sprout hating family might enjoy them? |  | | |  |
| Sprouts on 14:33 - Dec 22 with 3056 views | Churchman |
| Sprouts on 14:27 - Dec 22 by SpruceMoose |
Sounds like your Ma couldn't cook! |
She wasn’t that best, bless her. |  | | |
| Sprouts on 14:34 - Dec 22 with 3054 views | catch74 |
| Sprouts on 14:20 - Dec 22 by jeera |
Fry lardons, half and brown the sprouts slightly on the flat side, splash of white wine [quick reduction], a good grind of black pepper and a small splash of double cream at the end.
As a couple or so of us like on here anyways... |
Yesssss Jeera. |  |
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| Sprouts on 14:34 - Dec 22 with 3056 views | Tractorchef |
I like to make a block of marmite butter and keep it in the fridge, it’s handy for uses like this or brushing over a steak, roast chicken or even roast scallops (though can’t say I’m roasting scallops at home all that often!) it also makes it easier to get an even spread of it on toast! |  | | |
| Sprouts on 14:44 - Dec 22 with 3037 views | catch74 |
| Sprouts on 14:34 - Dec 22 by Tractorchef |
I like to make a block of marmite butter and keep it in the fridge, it’s handy for uses like this or brushing over a steak, roast chicken or even roast scallops (though can’t say I’m roasting scallops at home all that often!) it also makes it easier to get an even spread of it on toast! |
Nice - poached egg with the toast, of course. | |
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| Sprouts on 14:55 - Dec 22 with 3027 views | factual_blue |
| Sprouts on 14:22 - Dec 22 by bluelagos |
Normally I'd agree but in these unusual times, a few farting oldies round the crimbo table could lead to people opening the windows, which is recommended for helping avoid CV spreading. |
The combination of sprouts and postprandial Stilton works wonders on the heady aroma of flatulence.
It's the sulfur. |  |
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| Sprouts on 15:21 - Dec 22 with 3015 views | FoghornGleghorn |
Long old thread, so I'll summarise your two options for simplicity's sake:
1) Make them taste more like something else than like sprouts, or
2) No. |  | | |
| Sprouts on 15:41 - Dec 22 with 2996 views | Mookamoo |
| Sprouts on 15:21 - Dec 22 by FoghornGleghorn |
Long old thread, so I'll summarise your two options for simplicity's sake:
1) Make them taste more like something else than like sprouts, or
2) No. |
Thank you.
I suspect I'll spend my time and effort making them taste less like sprouts and then throwing them away sometime in January when I find the tupperware in the back of the fridge. | | | |
| Sprouts on 15:54 - Dec 22 with 2985 views | vapour_trail |
A thread full of some lovely and tasty ingredients being deployed to disguise the rank taste of the sprout.
The best way to cook sprouts is not to cook sprouts. |  |
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| I quite like sprouts. (n/t) on 15:55 - Dec 22 with 2985 views | Bloots |
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| "The sooner he comes back the better, this place has been a disaster without him" - TWTD User (July 2025) |
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| Sprouts on 15:55 - Dec 22 with 2988 views | Meadowlark |
Steam them, but just as you start dishing up everything else. That way they'll be perfect and hot just at the right time. |  | | |
| Sprouts on 17:07 - Dec 22 with 2950 views | solemio |
| Sprouts on 14:32 - Dec 22 by MattinLondon |
Christmas Pudding is great...with brandy butter it’s even better. |
And dessert wine. I love this with Christmas Pud and/or mince pies. With anything else I think it's revolting! | | | |
| Sprouts on 17:21 - Dec 22 with 2934 views | jimsymBLUE |
Baked sprouts, halved and caramelised and leeks in a bechamel sauce (by all means add bacon, panchetta or chorizo, I do!) topped with crispy parmesan breadcrumbs and sage (oil the sage). |  |
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| Sprouts on 17:40 - Dec 22 with 2918 views | Guthrum |
First, get nice sprouts.
The ones you buy loose or bagged in supermarkets are often too big and old, plus have been stored too long, which contributes to the sulphurous taste.
Best to get some of the ones still on the stalk. Cut the bottom off and put it in water to keep them fresh. Pick them when small-to-medium sized.
I was brought up on home-grown sprouts, therefore am rather fond of them. |  |
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| Sprouts on 17:45 - Dec 22 with 2919 views | The_Romford_Blue |
Step 1 - Pour all sprouts into a bowl.
Step 2 - Soak them in room temperature water for 3-4 minutes.
Step 3 - Leave them for 20 minutes on a tray at room temperature.
Step 4 - Tilt tray towards edge of counter.
Step 5 - Push the sprouts with a knife from the tray into the nearest bin. |  |
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| Sprouts on 18:53 - Dec 22 with 2878 views | catch74 |
| Sprouts on 15:54 - Dec 22 by vapour_trail |
A thread full of some lovely and tasty ingredients being deployed to disguise the rank taste of the sprout.
The best way to cook sprouts is not to cook sprouts. |
Oh yes - raw, a slaw from Ottolenghi here:
https://bit.ly/2WCY9oD | |
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| Sprouts on 18:58 - Dec 22 with 2873 views | jeera |
| Sprouts on 15:54 - Dec 22 by vapour_trail |
A thread full of some lovely and tasty ingredients being deployed to disguise the rank taste of the sprout.
The best way to cook sprouts is not to cook sprouts. |
It's your duty as a parent to push the kids to try things you know full well they're going to hate.
I used to get annoyed with my dad as he was one of these pushy types.
He just could not understand why a child didn't like the same stuff that he did.
Who the feck eats jellied eels for god's sake anyway? |  |
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| Sprouts on 20:39 - Dec 22 with 2843 views | dickie |
So all these snazzy sprouts recipes are basically telling us to add things with strong flavours so that the sprouts don't taste like ermm... Sprouts? Makes perfect sense! [Post edited 22 Dec 2020 20:49]
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| Sprouts on 20:48 - Dec 22 with 2834 views | jeera |
| Sprouts on 20:39 - Dec 22 by dickie |
So all these snazzy sprouts recipes are basically telling us to add things with strong flavours so that the sprouts don't taste like ermm... Sprouts? Makes perfect sense! [Post edited 22 Dec 2020 20:49]
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Completely the wrong way about.
What we're saying is to disguise the horrible tastes of things like bacon, and wine, and stock and maybe garlic, and fresh cream...
the answer is to cook those things with sprouts, which will help immensely. | |
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| Sprouts on 20:56 - Dec 22 with 2823 views | catch74 |
| Sprouts on 20:39 - Dec 22 by dickie |
So all these snazzy sprouts recipes are basically telling us to add things with strong flavours so that the sprouts don't taste like ermm... Sprouts? Makes perfect sense! [Post edited 22 Dec 2020 20:49]
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I’m going to come out now - I like sprouts, just boiled - but not to a soggy mess. | |
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| Sprouts on 21:14 - Dec 22 with 2814 views | MJallday |
| Sprouts on 14:18 - Dec 22 by StokieBlue |
Fried with either bacon lardons or pancetta (even chorizo would work) and plenty of butter.
Boiling them spoils the flavour and people tend to overcook them. A well cooked sprout is a fabulous thing.
SB |
Absolutely this.
Finely chop them, stir fry with bacon lardons and some butter and if so inclined, a bit of spice (Chinese 5 spice works well for us)
Other options include mixing with a strong cheese sauce |  |
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| Sprouts on 21:25 - Dec 22 with 2805 views | Pinewoodblue |
| Sprouts on 14:18 - Dec 22 by StokieBlue |
Fried with either bacon lardons or pancetta (even chorizo would work) and plenty of butter.
Boiling them spoils the flavour and people tend to overcook them. A well cooked sprout is a fabulous thing.
SB |
Then dip them in chocolate and run. |  |
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| Sprouts on 23:08 - Dec 22 with 2786 views | IPS_wich |
No need to add anything to them.
The only decent thing to ever come out Gordon Ramsay’s mouth was about sprouts. If you boil them whole then you’re screwed. To cook the inside perfectly you turn the outside into yucky sour mush. If you boil them so the outside is perfect the inside is raw. So, cut them in half, boil them in salted water for five minutes and they’re perfect.
Honestly, it works. I always quite liked them anyway, but my wife and two kids hated them until we tried this. Now, we probably have them 1-2 times a week as a general green veg with other food.
Not only that but at least 4-5 other family members (brother, neices/nephews) have also reluctantly tried them and then discovered they loved them.
But for me, the best way to cook a sprout is the next day, with the rest of the left over veg, chopped up into Bubble and Squeak. | | | |
| Sprouts on 23:21 - Dec 22 with 2778 views | pistonbroke |
| Sprouts on 14:22 - Dec 22 by bluelagos |
Normally I'd agree but in these unusual times, a few farting oldies round the crimbo table could lead to people opening the windows, which is recommended for helping avoid CV spreading. |
Also will show if you have lost your sense of smell | | | |
| Sprouts on 00:55 - Dec 23 with 2748 views | Freddies_Ears |
| Sprouts on 23:08 - Dec 22 by IPS_wich |
No need to add anything to them.
The only decent thing to ever come out Gordon Ramsay’s mouth was about sprouts. If you boil them whole then you’re screwed. To cook the inside perfectly you turn the outside into yucky sour mush. If you boil them so the outside is perfect the inside is raw. So, cut them in half, boil them in salted water for five minutes and they’re perfect.
Honestly, it works. I always quite liked them anyway, but my wife and two kids hated them until we tried this. Now, we probably have them 1-2 times a week as a general green veg with other food.
Not only that but at least 4-5 other family members (brother, neices/nephews) have also reluctantly tried them and then discovered they loved them.
But for me, the best way to cook a sprout is the next day, with the rest of the left over veg, chopped up into Bubble and Squeak. |
I have done the "halve them and cook for 5 mins" thing and it works well. Thought i'd invented it though!
I doubt any Sleb chef then served them as I did recently - about 200g, stirred into a red-hot chilli con carne. It was odd, but edible. [Post edited 23 Dec 2020 8:02]
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| Sprouts on 07:39 - Dec 23 with 2724 views | mikeybloo88 |
| Sprouts on 14:20 - Dec 22 by JakeITFC |
I'm a firm believer that roasting them, like most other vegetables, is the way to go.
Chuck them in with some carrots, parsnips, onion and whatever else you like, just a liberal glug of oil and seasoning and they'll be lovely. |
Exactly this...I roast the sprouts in a baking tray with the carrots, parsnips and cauli florets, all tossed in a little olive oil and a pinch of seasoning. In a separate small tray I roast the frozen peas with a splash of olive oil and white wine tossed with one dried dill. No vegetable is sweeter than when roasted.. |  | | |
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