Another side dish to the huge meal that is christmas is Brussel Sprouts. Now I love Brussel Sprouts, so i can eat them just plain old boiled. My dad however does not like them, and never has.
he has always been made to eat at least 2 of them however - first by his mom, and then by my mom!
The key in the last few years however is to make some kind of Brussel Sprouts that he will actually like,
and this year i succeeded
Julie gave me the beginnings of this recipe, and i added some stuff as i was cooking it just because i thought it would be good.
Here's what you'll need:
2 of those soup container thingys that brussel sprouts come in these days
2 or 3 leeks (cleaned and cut into small pieces)
1 head of garlic
2-3 inches of ginger
salt and pepper
so the trick here is that instead of chopping the brussel sprouts up you actually peel each individual leaf off keeping it intact. it takes like an hour. i took the sprouts and watched "Its Always Sunny in Philedelphia: a Very Sunny Christmas" while i did the task.
melt the butter in a pan and add some olive oil. add the sprout leaves and saute until beginning to get tender:
add in the garlic and the ginger, and the leeks
cook until the leeks are tender. add salt and pepper and sugar, and saute for a couple of more minutes
then pour a little champagne into the mix! we were having some very very nice champagne, which made these sprouts extra nice (and dramatically increased the value!! ;-) )
so anyways add the champagne, and steam for 4 minutes,
squeeze a little lemon juice in and stir around!
the leeks are all yummy and caramalized now!
mmmm mmmm delicious!