Sour Cream Curry To Serve Over Brussels Sprouts Crumble Recipes

Steps:

• Cook sprouts according to package directions and drain.
• In saucepan, saute onion in margarine about 4 minutes.
• Stir in flour, brown sugar, mustard and salt and pepper, mixing well.
• Gradually add milk, stirring constantly.
• Bring mixture to a boil; then simmer for 2 minutes.
• Reduce heat and add sour cream; just enough to heat through.
• Pour sprouts in serving dish and cover with cream sauce.

Steps:

• Trim the brussels sprouts and cut an X in the core of each. Place 1/2 inch water in a large saucepan; add the sprouts. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes or until crisp-tender; drain. , Place in an ungreased shallow 1-1/2-qt. baking dish. Drizzle with 2 tablespoons butter. Combine bread crumbs, cheese and remaining butter; sprinkle over brussels sprouts. , Cover and bake at 325° for 10 minutes. Uncover and bake 10 minutes longer.

Steps:

• Put the sprouts in a steamer & cook for about 10-12 minutes or until just tender.
• About half way through the cooking time for the sprouts, in a large skillet fry the bacon for 5 minutes or until crisp, then remove the bacon to cool, & in the same skillet saute the chopped onion for several minutes.
• Crumble the cooled bacon & add it, along with the sprouts, to the skillet. Add the remaining ingredients & mix thoroughly.
• Serve warm.

Steps:

• Heat oven to 400 degrees. Place racks at middle lower and middle upper positions. Line 2 baking sheets with parchment paper. Set aside.
• In a small bowl, combine raisins and wine. Set aside to soak.
• In a large bowl, gently toss brussels sprouts with 4 tablespoons oil to coat. Season with 1/2 teaspoon salt. Spread out sprouts onto prepared baking sheets, and roast until tender throughout and golden brown on the outside, 28 to 32 minutes. Halfway through cooking, rotate pans, switch their positions, and use a thin metal spatula to turn the sprouts so that they brown evenly on both sides.
• In the meantime, set a 12-inch nonreactive skillet over medium-high heat and add 3 tablespoons oil. When it shimmers, add onions, a generous pinch of salt and the saffron, crushing the threads with your fingers as you add them. Reduce heat to medium and cook, stirring occasionally, until onions are tender and just beginning to brown, 16 to 18 minutes.
• Spread the pine nuts onto a small baking sheet and toast in the oven until lightly golden, 3 to 4 minutes. (Set a timer to prevent burning!)
• When the onions are done, add raisins and wine, pine nuts, vinegar, sugar, a few cracks of pepper, parsley, a generous pinch of salt and remaining 3 tablespoons olive oil. Bring to a simmer and remove from heat. Taste and adjust seasoning as needed: This mixture should be sweet, bright and perk up your palate.
• To serve, mound half of the warm or room-temperature brussels sprouts on a platter and dress with half of the saor mixture and a generous squeeze of lemon. Continue with remaining sprouts, saor mixture and another squeeze of lemon. Serve warm or at room temperature. Cover and refrigerate leftovers, which will keep for up to 5 days.

Steps:

• In a medium bowl, combine sour cream and buttermilk and set aside. Heat oil in a medium pot on medium high for 45 seconds, or until golden brown. add garlic and sauté for 2 to 3 minutes, or until garlic is also golden brown. Stir in pureed tomatoes (or the above listed subs) mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. Stir in water (unless you have used subs) and bring to a boil. reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream buttermilk mixture. Stir well, then pour the sour cream buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil. Remove from the heat. Top baked Brussels sprouts with sour cream curry and serve right away (over rice as a side dish or over naan as an appy)