wow what a deal...

[jas]

I got on brussel sprouts! I was at save a lot because we bought one of those Entertainment books that come out everyyear and there are 5 counpons for 5.00 off a 20.00 or more purchase.

I was in the produce section and looking at the brussel sprouts they were marked 1.00 a bag ( about a pound a bag) I was going to get one and the produce guys says I am just going to mark them down to 2/1.00 even better. So I was picking out a few bags and he comes back and says no they are going to be 4/1.00!!! Well I bought 28 bags of them for 7.00!

Now I have to clean them up and blanch them and either dehydrate them or freeze them.

Anybody got good recipes for brussel sprouts?????

TIA
Jean

[ladytoysdream]

Good deal
I hope you have freezer bags. That is where I would be heading them. Gives you time to think about some recipes.

Which reminds me, I have some winter squash I should process this afternoon. Had 3 more given to me this morning.

[savvy_sniper]

Great deal!

[imagine]

Great deal

Sorry no recipe ideas, we just eat them.

[nancycg56]

I LOVE brussels sprouts...what a great deal you got!

I toss them in some olive oil, garlic, salt and pepper, toss on a pan and roast them in the oven ~ yum!

[jas]

Boy have I got a job ahead of me! Yikes, I have emptied all the bags into the sink and the sink is full!! I have started processing them, first by trimming them and getting rid of any bad leaves. This is going to be some project. I think the majority I will feeze for sure.

[Grainlady]

GREAT FIND!

I have two recipes for using dehydrated Brussels sprouts if you need them (other than just re-hydrating them)?

Source: Making & Using Dried Foods - by Phyllis Hobson

-French-Fried Brussels Sprouts
-Scalloped Brussels Sprouts

[Libby]

I can only think of freezing them. Perhaps shred some in a food processor and flash freeze before bagging them so you can have easy access to handfuls for adding to soups, pasta dishes etc or a small handful sauteed instead of sauteed cabbage?

[quiltingmommy]

mmmm roasted brussels sprouts. I am having them tonight with my supper! I also sprinkle them with olive oil, s&p and even sprinkle in some garlic cloves. mmmmm. my mouth is watering right now!

[jas]

GREAT FIND!

I have two recipes for using dehydrated Brussels sprouts if you need them (other than just re-hydrating them)?

Source: Making & Using Dried Foods - by Phyllis Hobson

-French-Fried Brussels Sprouts
-Scalloped Brussels Sprouts

Sounds great and I would love to have the recipes

I was reading in my book Mary Bells Dehydrator Book to just clean, blanch, and then slice them before dehydrating. Is that what you do?

TIA

[jas]

mmmm roasted brussels sprouts. I am having them tonight with my supper! I also sprinkle them with olive oil, s&p and even sprinkle in some garlic cloves. mmmmm. my mouth is watering right now!

my mouth is watering too!!

[Grainlady]

Sounds great and I would love to have the recipes

I was reading in my book Mary Bells Dehydrator Book to just clean, blanch, and then slice them before dehydrating. Is that what you do?

TIA

I have Mary Bells book, too. Here's what Making and Using Dried Foods says...

Cut Brussels sprouts in half. Steam blanch for 6-7 minutes or blanch in water for 3-5 minutes. Drain, chill in cold water, drain again, and pat dry with paper towels.

Dehydrator: Spread halves, cut-side up, on trays in a single layer. Dry at 120°F for 8-9 hours. Turn halves over. Rotate trays. Continue drying for another 8-9 hours. Check for moisture by cooling and cutting through the center with a knife. They should be brittle.

To use dehydrated sprouts: Pour 1-1/2 c. boiling water over 1 cup sprouts. Cover and simmer over low heat for 30-40-minutes, or until tender. Use as you would fresh or frozen sprouts. One cup dried yields about 2 cups cooked vegetable.
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[Grainlady note: I'd also suggest adding an acid to aid in preventing bacteria growth. This is now suggested for nearly anything you dehydrate.
(source: http://www.uga.edu/nchfp/how/dry/csu_dry_vegetables.pdf)

Blanching
Water blanching is recommended over steam blanching or blanching in a microwave because water blanching achieves a more even heat penetration than the other two methods. Plain water or water with added citric acid may be used. Citric acid acts as an anti-darkening and anti-microbial agent. Prepare the citric acid water by stirring 1/4 teaspoon (1 gram) of citric acid into one quart (approximately one liter) of water.
Work with small amounts so plain or citric acid water doesn’t stop boiling. Watch closely and precook as follows:
• Fill large kettle half full with plain or citric acid water and bring to a boil.
• Put no more than one quart of the vegetable pieces in a cheesecloth or other mesh bag. A 36-inch cloth square gathered at the corners works well. Secure ends.
• Drop vegetable bag in boiling water, making sure water covers the vegetables. Shake bag so hot water reaches all pieces.
• Start timing as soon as vegetables are in boiling water. Adjust heat to ensure continuous boiling.
• Heat for length of time shown in Table 2.
• Drop bag in very cold water to cool (same time as blanched).
• Drain on paper towel or cloth.
--------------------------------------------------------------

French-Fried Brussels Sprouts

1 c. boiling water
1 c. dried Brussels sprouts
1 egg, well beaten
1/2 c. dried bread crumbs
1/4 t. salt
1-2 T. hot oil for frying

Pour boiling water over Brussels sprouts in a saucepan. Cover and cook over low heat for 30 to 40 minutes, or until tender. Drain, reserving any liquid for soup. Dip cooked Brussels sprouts first in beaten egg, then in combined bread crumbs and salt. Saute in hot oil until lightly browned, about 3 minutes. Serves 4-6.

Scalloped Brussels Sprouts

1 c. boiling water
1 c. dried Brussels sprouts
4 T. butter or margarine, melted
3 T. all-purpose flour
1/4 t. salt
1 c. milk
1/2 c. dried bread crumbs

Pour boiling water over Brussels sprouts. Cover and cook over low heat for 30 to 40 minutes. Drain, reserving liquid. In another pan, melt 2 T. butter or margarine. Blend in flour and salt and gradually stir in milk and reserved cooking liquid. Cook, stirring constantly, until smooth and thickened. Put cooked Brussels sprouts into casserole and pour sauce over. Top with bread crumbs that have been mixed with remaining 2 T. butter or margarine. Bake in 350°F oven until lightly browned, about 25 minutes. Serves 4-6.

[jas]

Thanks so much grainlady! Can't wait to try these recipes out. By the way I did do the water blanch not the steam or microwave.

Thanks again!