Best Sauteed Brussels Sprouts Leaves Recipes

PARSNIP PURéE WITH SAUTéED BRUSSELS SPROUTS LEAVES

Parsnip Purée with Sautéed Brussels Sprouts Leaves image

Provided by Shelley Wiseman

Categories Food Processor Side Christmas Thanksgiving Vegetarian Dinner Parsnip Fall Brussels Sprout Gourmet

Number Of Ingredients 6

Ingredients

3 pounds parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces
3/4 stick unsalted butter, cut into pieces
1 1/2 cups whole milk
10 ounces Brussels sprouts
1 1/2 tablespoons olive oil
3 tablespoons water

Steps:

Cook parsnips in a 5-to 6-quart pot of boiling water with 1 tablespoon salt, covered, until very tender, 15 to 20 minutes, then drain.
Purée hot parsnips with butter, milk, and 1/2 teaspoon each of salt and pepper in a food processor until smooth. Season with salt, then transfer to a serving dish and keep warm, covered.
Meanwhile, remove and reserve all but smallest leaves from Brussels sprouts, trimming stem ends as necessary.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook leaves, tossing occasionally, until browned in patches, 2 to 3 minutes. Add water and cook, tossing, until leaves are slightly wilted and water has evaporated, 1 to 2 minutes. Season with salt and scatter leaves over parsnip purée.

SAUTEED BRUSSELS SPROUTS LEAVES

Sauteed Brussels Sprouts Leaves image

I love this different method of cooking brussels sprouts. Most of the work is in peeling the leaves, after that it just takes minutes to cook them. I found this recipe in Sunset Magazine.

Provided by Hey Jude

Categories Greens

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

3/4 lb Brussels sprout
1 tablespoon olive oil
1/4 cup chopped shallot
2 tablespoons chopped parsley
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme leaves
salt and pepper

Steps:

Rinse and drain sprouts and cut about 1/4 inch off the stem end of each, then begin peeling leaves; when difficult to peel farther, trim off another 1/4 inch and continue removing leaves.
Repeat to peel all leaves from sprouts; discard cores.
Place a 10-12 inch frying pan over medium-high heat; when hot, add olive oil, shallots, sprout leaves, parsley and fresh or dried thyme.
Stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes.
Add salt and pepper to taste.

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