I have a hunch that lots of folks made Brussels sprouts last week for Thanksgiving Day dinner — and that lots of folks also didn’t eat them then. You might even have some still around in some nook in the frig, yes? With this recipe, you well may wish to add Brussels sprouts to those in-demand day-after leftovers such as turkey breast meat and homemade cranberry sauce. Especially if they’ve been roasted or sautéed (as distinct from steamed or boiled into an Army fatigue green), Brussels sprouts add buckets of flavor and texture to those meals that we can “redecorate,” foods like hash, pasta, gratin, vegetable soup, colcannon (an Irish preparation of mashed potatoes and cabbage) or bubble and squeak (a British version of the same, pan fried). Related ArticlesNovember 20, 2017 Gifts in a jar: Holiday giving made easy — and delicious November 17, 2017 Pasta, Potato and Parm mashup recipe inspires leftovers November 17, 2017 The morning after Thanksgiving, let them eat … cookies November 17, 2017 Indigenous food: Seasonal, sustainable and uniquely American November 17, 2017 Get Cooking: Make use of that carcass with Turkey Pho Brussels sprouts are wee cabbages, after all, so crunch and much flavor are native to them.
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Wed, 11/22/2017 - 5:08pm
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