My goodness Brussels sprouts have hit every restaurant menu … roasted, shaved, fried … you name it.
Though to me the classic Brussels sprout recipe is the one that I grew up with. It’s pretty simple, and what I like the best is that the sprouts aren’t soggy. They still have a lot of crunch to them. I have to watch myself … I start eating them like popcorn.
Why did my mother used pre-made bouillon instead of chicken stock? I think just because of storage and ease. We lived quite a way out of town and having powdered bouillon was necessary. That, and powdered milk in case we ran out of the real stuff; if you ask any of us Roche kids what we think of powdered milk you will definitely get firm opinions of how it tasted. Even though my mother kept on telling us it was what people drank in the war, and to stop complaining. Then we find out later my grandmother had a cow so they didn’t have to worry about milk rations. I still have nightmares of that orange box on the bottom left shelf of the walk-in pantry.
I still use the chicken bouillon because it gives the sprouts a bit more flavor than packaged stocks and broths that I’ve tried. Also, with the bouillon there is no need to add more salt to the dish. Feel free to use vegetable bouillon for a vegetarian option.
If you don’t have a pot with a lid … in my college days I would just put a dinner plate over the top and that should keep them steaming.
Mom's Caraway Brussels Sprouts
- 1 ½ pounds of small to medium Brussels sprouts
- 2 tablespoons of chicken bouillon
- 1 teaspoon of caraway seeds
- 1 tablespoon of unsalted butter
- 5 cups of water
- Step 1 In a medium-sized pot put water, bouillon and caraway seeds bring to a rolling boil.
- Step 2 While water is heating cut all the oxidized stem ends off the sprouts. Discard the stems. It’s okay if you use the stray leaves that fall off.
- Step 3 When finished cutting all ends off put the sprouts into water and let boil for five minutes. Stirring occasionally to make sure they cook evenly.
- Step 4 After five minutes remove all fluid from pot, add butter and place lid or plate over top of pot so the sprouts will steam for three minutes.
- Step 5 Serve