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Jan 8, 2008 01:04 PM

Slicing brussel sprouts

Help~ Directions call to cut sprouts in half, put face down and slice as you would a mushroom. I figured I would do it in quarter inch slices BUT.. what about that core in the middle? It seems kind of tough. I'm going to sautee them ultimately. Thanks!

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  1. I don't even slice mine to sauté them - I just cut'em in half lengthwise, boil or steam them until they're crisp-tender, and then sauté. As long as you trim off the woody end of the core it'll cook just fine. Not seeing you recipe in front of me I'm assuming that it calls for some preparatory cooking.

    A good way to cook these things in one step is to braise them: slice in half as above, then I chop a little bacon and fry it in some olive oil in my big nonstick sauté pot, then toss the sprouts in that for a little while and then pour in some white wine or stock (about 1/3 cup), put the lid on, bring to a boil, cut the heat to low and let'em sweat for 15-20 minutes. Oh, and salt them while tossing. For non-pork persons or veggies you can forego the bacon - just olive oil is quite good too.

    1. The core isn't a problem at all. Cut away and cook.

      1. Personally I prefer them whole, I think they look better that way - cut up you might as well be using cabbage. I won't even bother buying them if they're too big (over about 1 1/4 inches diameter). Just cut off the stem end and remove loose outer leaves, boil them for 8 - 10 minutes (depending on size), shock them in cold water to keep them from getting overcooked, then saute 2 - 3 minutes with whatever flavorings you want. I like them simply finished in butter with a little bread crumbs, parsley, and lemon juice.

        1 Reply
        1. re: BobB

          I have (somewhere) a recipe which gives them the German sweet-and-sour treatment. This is very good on feast days (e.g. Thanksgiving) as a counterpoint to the heavier, fattier foods.

        2. knitterb, I wash the bsprouts well, remove any brown outer leaves and cut a small X in the top of each so they steam thru. Steam 2 doz for 15 mins and saute in a hot pan of pressed garlic and oil until lightly roasted. I never slice them.

          3 Replies
          1. re: HillJ

            The stem ends are cut off then the X is made on the *stem* end. That's the dense end of the sprout. I never slice them also but there are some recent recipes that call for thin slices. Roasting in the oven brings out the sweetness of this vegetable, although I steam as an alternative when I want a lighter side dish.

            1. re: Gio

              gio, I was *waiting* for somone to catch my method...I cut the stem off completely and X the head of the b.s.--to each their own :)

              1. re: HillJ

                Absolutely! Vive le difference.....

          2. depends how thin you want your slices. we've discussed this in other threads, and those of us who love super-crispy, thin, roasted or sauteed brussels sprouts have discovered that a mandoline or the food processor with shredding disc works wonders...