Rebecca’s Recipe of the Week: Garlicky Brussels Sprouts | Canalside Community Food

Here is a fine recipe from a classic US cookery book first published in 1931. As The Joy of Cooking explains, one of the authors ‘was always disappointed by Brussels sprouts—until he tried these’.

Brussels Sprouts Cockaigne
Serves 2-3

Ingredients
12 Brussels sprouts
3 tablespoons butter, of a mixture of butter and olive oil
1-2 cloves garlic, crushed
Parmesan cheese (optional)

Preparation
Trim and rinse the sprouts, pat them dry and slice each one in half.

Warm the butter (or butter and oil) in a medium skillet that has a lid, over medium-low heat.

Add the garlic and cook, stirring, until it begins to brown a little. Remove the garlic and discard.

Place the sprouts cut side down in the garlic butter. Cover the pan and cook over low heat until tender, for about 15-20 minutes. Serve drizzled with any remaining butter and, if you like, garnished with grated Parmesan cheese.

(Recipe adapted from Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker, The Joy of Cooking (1997).)