Croatian Cauliflowerfrench Beansbrussels Sprouts Recipes

SAUTéED BRUSSELS SPROUTS

Steps:

• Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
• Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
• Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.

CROATIAN CAULIFLOWER/FRENCH BEANS/BRUSSELS SPROUTS

Steps:

• Put cauliflower in hot water, add salt and cook until soft.
• Melt butter in a pan, add bread crumbs and fry it until dark brown (do not burn it).
• Take out cauliflower cut it in pieces and put it into hot pan with butter and bread crumbs. Fry it just 2-4 minutes and mix gently to cover with bread crumbs.
• Before serving, add sour cream.
• You can also eat it without sour cream, so just put the sour cream jar on the table. Serve with roasted meat.
• The same procedure is with French beans or Brussels sprouts, but make sure to put green vegetables into hot water - that will keep green colour.

HOW TO COOK BRUSSELS SPROUTS

Steps:

• Tip the sprouts into a pan and add a couple of cm water and a pinch of salt - a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
• Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
• Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.