This Week: Foods that aren’t universally liked :-) - featuring Lima Beans and Brussels Sprouts!
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-JT
OH YUCK! And then some!!!
Busy tonight. But I’ll post something tomorrow. Summer vegie salads.
Jamestown1630, thank you sooooo much for the work you do here at FR. You’re an angel.
Our favorite recipe for butter beans. http://www.food.com/recipe/besss-best-butter-beans-123039
Lima beans aren’t so bad. Especially when compared to liver.
Enjoy their taste mixed with other vegetables in soups and stews. A bowl of them (even with ham); don’t believe they would be as tasty.
Yaelle, would you be so kind as to post your recipe particulars for roasted Brussel sprouts. TIA
This is my husband’s secret weapon for people who think they don’t like Brussels sprouts
Shredded Brussels Sprouts with Prosciutto & Parmesan
½ cup unsalted butter
6 cloves garlic minced
4 oz thinly sliced Prosciutto slivered
2 lb Brussels sprouts, trimmed and shredded by cutting each into several thin slices
3T all purpose flour
1 ½ cups heavy whipping cream
1 cup light cream
¼ cup sweet Marsala
1 t grated nutmeg
Salt and freshly ground pepper to taste
1 1.2 cups freshly grated Parmesan
Preheat oven to 350 degrees
Melt butter in a large sauté pan over medium high heat. Add the garlic and the proscutto and cook, tossing with a spoon for 4 minutes.
Add the brussel sprouts and continue to cook tossing continuously for another 4 minutes. Stir in the flour and toss to coat the sprouts
Gradually stir in the creams and the Marsala. Reduce the heat and simmer until the Brussels sprouts are tender ~ 5 minutes. Add the nutmeg, salt and pepper to taste. Stir in a cup of Parmesan and cook until the cheese is melted. Remove from the heat. You can stop at this point and finish the following day if desired (store in refrigerator and bring to room temperature before baking)
Transfer the mixture to a shallow 9” square gratin dish or pyrex. Top with remaining ½ cup of Parmesan cheese. Bake the gratin until bubbly and the top is slightly browned about 20 minutes. Serves 10
I absolutely hate those little green lima beans that you find either canned or frozen. But, let them ripen and dry down, and they become a great soup bean. In fact, I bought lima bean seeds just for that purpose, although my garden has been crowded enough I haven’t actually grown them yet.
add me to the list. Thank You