WCC #2 - Winter Comfort Food: Brussels sprouts with tomatoes and Parmesan cheese
Unfortunately I missed the Weekend Cookbook Challenge #1 (WCC), but now I am reday to post for the WCC #2 - Winter Comfort Food hosted by Alicat from Something so clever.
The cookbook I chose was a wedding gift over 20 years ago and you can still buy it. I don't know why, but my husband and I didn't cook many recipes from that book. While I was looking for a recipe for the German "Garten-Koch-Event" I mentioned the first time the large chapter with winter vegetables. So why not trying the wonderful sounding
recipe.
This is winter comfort food, because it warms you up after a long walk outside at temperatures about the freezing point. The basil and the tomatoes bring a smell of spring in the kitchen, although I used frozen basil.
For 2 servings you need:
375 g Brussels sprouts
250 g tomatoes
1 1/2 tbsp. olive oil
pepper salt
basil, chopped
25 g Parmesan cheese, grated
Prepare the sprouts by pulling away and discarding any yellowing outside leaves, trimming the stalk base. Cook them in boiling salted water for 10 minutes, then drain, cool with cold water and strain.
Remove the skin from tomatoes. I always use the crème- brûlée-burner. Heat the skin until brown, bubbling and "squeaking". Now you can easy remove the skin and the eyes. Heat the oil in a saucepan and add the diced tomatoes. Cook until the tomatoes have stewed and softened. Season with salt and pepper. Add the basil.
Preheat the oven to 225 °C.
Pop the cooked sprouts into a well buttered baking dish, pour the sauce over the sprouts and sprinkle with the grated cheese. Bake until golden, but don't allow to brown, about 10 minutes.
Serve and enjoy!
Tagged with: WCC 2, winter vegetables and Brussels sprouts
The cookbook I chose was a wedding gift over 20 years ago and you can still buy it. I don't know why, but my husband and I didn't cook many recipes from that book. While I was looking for a recipe for the German "Garten-Koch-Event" I mentioned the first time the large chapter with winter vegetables. So why not trying the wonderful soundingBrussels sprouts with tomatoes and Parmesan cheese
recipe.
This is winter comfort food, because it warms you up after a long walk outside at temperatures about the freezing point. The basil and the tomatoes bring a smell of spring in the kitchen, although I used frozen basil.
For 2 servings you need:
375 g Brussels sprouts
250 g tomatoes
1 1/2 tbsp. olive oil
pepper salt
basil, chopped
25 g Parmesan cheese, grated
Prepare the sprouts by pulling away and discarding any yellowing outside leaves, trimming the stalk base. Cook them in boiling salted water for 10 minutes, then drain, cool with cold water and strain.
Remove the skin from tomatoes. I always use the crème- brûlée-burner. Heat the skin until brown, bubbling and "squeaking". Now you can easy remove the skin and the eyes. Heat the oil in a saucepan and add the diced tomatoes. Cook until the tomatoes have stewed and softened. Season with salt and pepper. Add the basil.
Preheat the oven to 225 °C.
Pop the cooked sprouts into a well buttered baking dish, pour the sauce over the sprouts and sprinkle with the grated cheese. Bake until golden, but don't allow to brown, about 10 minutes.
Serve and enjoy!
Tagged with: WCC 2, winter vegetables and Brussels sprouts
ostwestwind - 2006/01/30 00:06
Recipes in English
Wonderful Recipe!