City Palate

The Entertaining Issue - November December 2017

Alice Waters Sprouts, from Chez Panisse


Nov/Dec 2009

Sautéed Brussels Sprouts: slice the sprouts thin and sauté them in a bit of olive oil or butter for a couple of minutes. Add about 1/4 inch of chicken stock and continue cooking until the sprouts are tender. Season with salt, pepper, chopped fresh thyme and a squeeze of lemon juice. The idea is to end with an emulisified liquid that just coats the sprouts.

Brussels Sprouts Leaves with Bacon: cut out the stems and separate the sprouts into leaves. Thinly slice the tightly compact centres. Sauté diced onion and pancetta or bacon in olive oil until softened. Add the sprout leaves and sliced centres, season with salt, and moisten with a little white wine and water or chicken stock. Cover and simmer the sprouts 10 to 15 minutes, or until they’re tender. Taste for seasoning, grind black pepper over, and serve.



Vegetables and Salads