Okay, I know, I’m a day late again. My excuse this time is I haven’t recovered from last week yet.
This time of year there’s lots of Brussels sprout recipes going around. For those folks whose experience with sprouts is those little slippery green knobs that either get microwaved or boiled in the pouch until soft, these will change your outlook entirely..
Brussels sprouts with garlic and caraway
1 1/2 lb Brussels sprouts
2 T butter
1/2 cup water
2 large or 3 small cloves of garlic, chopped
1 tsp caraway seeds
Salt and pepper to taste.
Cut off the bases of the sprouts and remove outer leaves. Slice them thinly lengthways. Put the butter and water into a saucepan over medium heat. When the mixture is bubbling, add the sprouts. Cover and simmer 3-4 minutes or until the sprouts are bright green and tender. Remove the cover and add the garlic and caraway seeds. Stir until all the water is evaporated. Season with pepper and salt and serve.
If you want a stronger caraway flavor, add the seeds at the same time as the sprouts. If you want a milder garlic flavor, add them with the sprouts.