Best 4 Brussels Sprouts Flemish Style Belgium Recipes
In the backdrop of culinary traditions that transcend generations, the captivating flavors and aromas of Brussels sprouts, flemish style, Belgium have captivated the hearts and taste buds of gastronomes worldwide. Originating from the heart of Europe, this delectable dish, also known as "sprouts à la flamande," embodies the essence of Belgian cuisine. The perfect harmony of caramelized Brussels sprouts, crispy bacon, and a rich, tangy sauce creates an unforgettable symphony of flavors that transport you to the charming streets of Belgium. Prepare to embark on a culinary journey as we explore the best recipe to craft this exquisite dish, ensuring you recreate the authentic flavors of Brussels sprouts flemish style, straight from the cobblestone streets to your dinner table.
Here are our top 4 tried and tested recipes!
THE ONE AND ONLY TRULY BELGIAN FRIES
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.
Provided by Ruth Van Waerebeek
Categories Potato Side Fry Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 3
Steps:
- Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
- Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
- When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
- Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.
BRUSSELS SPROUTS, FLEMISH STYLE (BELGIUM)
Another recipe for this great vegetable, it was found at www.recipehound.com & is posted here for the ZWT6.
Provided by Sydney Mike
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Trim the base of the sprouts & discard the tough outer leaves, then rinse well.
- Steam sprouts for 10 to 12 minutes or until just tender, then rinse them briefly under cold running water.
- In a large skillet over high heat, melt the butter & cook it carefully until it turns a nut-brown color, but watch carefully to prevent the butter form burning.
- Add the sprouts & saute quickly to brown them on all sides.
- Season with salt, pepper & nutmeg & serve immediately.
NUTTY BRUSSELS SPROUTS
This tasty brussels sprouts recipe is courtesy of chef Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Trim any damaged leaves from brussels sprouts and trim stem ends. Using a sharp paring knife, make an "X" in the bottom of each sprout. Fill a saucepan fitted with a steamer basket with 1/2 inch water and bring to a boil over high heat. Place brussels sprouts in steamer basket and cook, covered, until crisp-tender, 3 to 4 minutes.
- In a medium bowl, whisk together vinegar, maple syrup, shallots, and mustard; let stand 5 minutes. Slowly whisk in oil and mix until emulsified; season with salt and pepper.
- Add brussels sprouts and nuts to bowl; toss to combine. Serve immediately.
BRUSSELS SPROUTS IN BEER (BELGIUM)
I used this recipe for week 26 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belgium is my 26th stop. I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Please beware: I didn't like this recipe because I find Brussels sprouts bitter enough without the addition of dark beer. You need to be a fan of that bitter flavor to appreciate this dish. If you don't think you are, please don't make this.
Provided by GiddyUpGo
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put the sprouts in a pan and add the beer. Bring to a boil.
- Boil for about 20 minutes, or until the sprouts are tender.
- Drain off the beer and add the butter to the pan. Stir until the butter is melted and it coats the sprouts.
Tips:
- Choose fresh Brussels sprouts: Look for sprouts that are firm and brightly colored. Avoid any that are wilted or have brown spots.
- Trim the Brussels sprouts: Cut off the stem end and any loose outer leaves.
- Parboil the Brussels sprouts: This will help to soften them and reduce their bitterness. To parboil, bring a large pot of salted water to a boil and add the Brussels sprouts. Cook for 5-7 minutes, or until the sprouts are tender when pierced with a fork. Drain the sprouts and rinse them with cold water.
- Brown the Brussels sprouts: In a large skillet, heat some butter or olive oil over medium heat. Add the Brussels sprouts and cook, stirring occasionally, until they are browned on all sides.
- Add the bacon and onion: Cook the bacon and onion in the skillet with the Brussels sprouts until the bacon is crispy and the onion is softened.
- Add the broth, vinegar, and seasonings: Stir in the chicken broth, vinegar, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the Brussels sprouts are heated through.
- Serve immediately: Flemish-style Brussels sprouts are best served hot, garnished with chopped parsley.
Conclusion:
Flemish-style Brussels sprouts are a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of Brussels sprouts, bacon, onion, and broth creates a flavorful and hearty dish that is sure to please everyone at the table. So next time you're looking for a new way to cook Brussels sprouts, give Flemish-style Brussels sprouts a try. You won't be disappointed!
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