“In the bleak midwinter,” when lush summer tomatoes and baby zucchini are a distant memory, it’s tough to face yet another plate of plain old steamed vegetables.
The Earth may be frozen, but you’re busier than ever—with no time to fuss over multi-step preparations and homemade sauces.
Let your toaster come to the rescue.
Pop a couple of slices of bread into the toaster. Butter the toasted bread and pulverize it in your blender. Now toss the crunchy crumbs with steamed buttered vegetables—Brussels Sprouts are my current favorite—and plenty of freshly ground pepper.
Mmm. Warm comfort food in the dead of winter. Now let’s see…how many days til spring?
Brussels Sprouts with Buttered Bread Crumbs Recipe
3 cups Brussels Sprouts, plucked, washed and trimmed
2 pieces of white sandwich bread
3 tablespoons butter
Kosher salt and black pepper to taste
- If using Brussels Sprouts from stalk, cut or pluck them from stalk, wash and trim off wilted leaves.
- Steam sprouts in a medium sauce pan in a small amount of water.
- While sprouts cook, toast two slices of bread. Spread slices with one tablespoon butter and set aside.
- When cool, tear toast into pieces and pulverize in a blender or food chopper.
- When Brussels Sprouts are tender, drain and return to pan. Add two tablespoons butter, stirring to coat sprouts evenly with butter.
- Sprinkle toasted bread crumbs over sprouts and toss. Add salt and pepper to taste and serve immediately.
Serves 6.
101 Cookbooks has a wonderful recipe for pan fried sprouts, they are tossed in olive oil, and served with grated cheese. I like using a Comte, similar to Gruyere, and have this for dinner all on its lonesome.
@Catherine: I LOVE 101 Cookbooks. Once the last of my carnivorous children heads off to college, I plan to park myself at 101 Cookbooks and eat my way through all of her incredible vegetarian recipes. I’ll check out the Brussels sprouts recipe.