Question re: prepping brussels sprouts
- Christina D
I'm going to make the following recipe for Thanksgiving (many thanks to AGM/Cape Cod). I want to do as much as possible in advance and was hoping to get some thoughts on the best course of action. I have very little experience preparing fresh brussels sprouts (raised on frozen), so I thought I'd turn to the experts. Here are a couple questions:
Will the sprouts brown if I take off the outermost leaves and cut them in half a day before?
Would the dish reheat well if I made the whole thing in advance?
What do you think about taking the recipe to the point where the wine has been added and cooked down, with the next step adding the chicken stock (just save the braising for the next day).
Any other thoughts?
Thanks in advance!!
Personally, I think reheated brassicas (cabbage, broccoli, brussels sprouts...) are vile, and I love them first time around. I would trim them the day before and put them in the fridge in Tupperware or a Ziploc bag. They shouldn't brown up in a day, but you can store them in acidulated water (lemon juice works best) if you're concerned.
I have been finding some larger brussels sprouts that look phenomenal in the markets the past few weeks. I generally steam the sprouts for three or four minutes until tender and then at a later date, finish them off in a skillet with other flavorings.
My current fave is to heat them up in orange juice flavored with a bit of cinnamon and nutmeg. A no-fat recipe.