"Spruitjes? Vies!" ("Brussels sprouts? Gross!") is Dutch for what most children would say if they heard that Brussels sprouts were on the menu. Quite often, when asked what the evening dish entails, the Dutch will answer by simply stating the vegetable. It is generally understood that boiled or mashed potatoes are part of the deal and traditionally, a certain type of meat is expected to go with a particular dish. So by learning what vegetable will be served, the whole menu will usually be crystal clear. Tonight's dinner therefore consists of spruitjes, boiled potatoes and fresh sausage, or braadworst. But back to the spruitjes. Possibly a child's least favorite vegetable because of the bitterness (and the similarity to rock hard green marbles?), spruitjes however are a staple on the Dutch table. Whether simply boiled, or mashed into a stamppot, they are often found on the menu during the winter months. Brussels sprouts, just like other cabbages, will often benefit from a bit of frost, where the starches will convert to sweet sugars.
Nowadays, however, Brussels sprouts have been modified to taste less bitter. Although the flavor has changed, the nutritional value of these little green globes has remained: a very valuable source of vitamin B and C. Just what you need in the winter!
Spruitjes can be steamed, boiled or stir-fried.
Spruitjes
1 lb Brussels sprouts
6 large potatoes
4 fresh sausages
2 tablespoons butter
Salt
Nutmeg
Clean the sprouts by cutting off the bottom and removing outer leaves, if damaged or heavily soiled. Peel the potatoes, cut in half and bring them to a boil. In a separate pot, bring water to a boil, add the sprouts, add some salt and boil on low for ten minutes. Drain, melt one tablespoon of butter in a skillet and slowly braise the vegetables, covered, until they're done. In the meantime, melt the rest of the butter in a skillet, fry the sausages until brown on each side, then add half a cup of water, cover and simmer. Drain the potatoes.
Serve the potatoes with the sausage and the sprouts. Put a pinch of nutmeg on the sprouts and pour a tablespoon of pan gravy over the potatoes, in case you wish to prak them.
If they are still to bitter for you... My mom would cut an x into the bottoms and soak them in milk for a couple hours before cooking them. I loved em as a kid and still do! :)
ReplyDeleteGreat idea, Saskia! The spruitjes are a lot less bitter than when we ate them, but soaking can't hurt. Thanks for the tip!
DeleteI just started eating them more after reading how high they are in the vitamins etc. I am roasting halved brussel sprouts and asperagus for 25 min in a 400 degree over...drizzle with olive oil and a bit of kosher salt, pop in the over ...and they are delicious! maryanne
ReplyDeleteLove your site!
ReplyDeleteOne of my favorite condiments to use with it is kecap manis (I even use it if they aren't bitter). I slightly crush the spruitjes before drizzling a small amount of the sweet soy sauce over it. I know it sounds like a total weird flavour combo but with the soy mixing into the gravy as well it makes it taste absolutely gorgeous.
Love this site!
ReplyDeleteSpruitjes are less bitter when you steam them instead of cooking. Then fry a chopped onion and some bacon, ad a bit of syrup and kecap manis in a frying pan. Add the sprouts and stir fry them until the flavours are mixed in. No child will say 'vies' to them :)
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ReplyDeleteHoi Nicole,
ReplyDeleteThe trick is to buy the small size sprouts as they are much sweeter instead of bitter.
Hi Nicole,
ReplyDeleteI use 3 slices of bacon , cut in small pieces, table spoon olive oil, fine cut onion, 1 teaspoon garlic.
I fry above ingrediency slowly in a frying pan, I cut the Brussel sprouts ( I use the prepack) and look for the small ones. the smaller the better, in half length way , give it a quick rinse .
Then stir the sprouts in with the mix , let it simmer with lid on . stir occasionally. I use 20 min for the sprouts, but then they are tender, some people like a bit of a bite so check after 10/15 min.. dish up with bacon and the lot.