Comments on: Brussel Stalks In Season

By: Teri

Teri — Sat, 10 Dec 2011 16:37:53 +0000

Hi…
Just came across some on the stalk at our farmer’s market this morning. The farmer tells me you can roast them on the stalk (about an hour at 300). You’ll still want to season them (olive oil, salt, pepper… I like the poultry seasoning idea! We usually go with bacon and shallots on our brussels.)

Anyway, I’m told after cooking they will fall off easily with a spoon. And they get the benefits of being attached to the stalk during cooking — so they’re not as dry.

Afterwards the stalk can be used for soup stock.

By: Bob

Bob — Wed, 09 Nov 2011 23:50:26 +0000

I too came to like brussel sprouts only by cutting them in half and sauteing them with olive oil and garlic. But this year, I tried a recipe where you slice the brussel sprouts into ribbons and then saute them as usual with garlic. Holding the stem end, slice through each one from its head, down to the nub you are holding and it will make rings that when handled, turn into ribbons. The result is so delicate both in taste and texture. My sister was visiting and though she does not like brussel sprouts, loved these. They are also good with some dried cranberries added. Give it a try.

By: Bill

Bill — Wed, 02 Dec 2009 20:30:17 +0000

Has anyone cooked the sprouts while on the stalk? I would like a recipe for the sprouts on the stalk. Not interested in consuming the stalk. I want to present the sprouts on the stalk on a platter. Baking? Cutting sprouts in half and leaving half on the stalk?

By: Kelila

Kelila — Sun, 07 Dec 2008 20:38:11 +0000

We peeled the stalk down to remove the fibrous outer part and were left with a core about an inch wide that runs the entire length of the stock. This cuts easily. We cubed it, and boiled it until it was fork tender. A little salt and melted butter and it was delicious. Texture like broccoli stalk, but tastes just like brussels sprouts.

By: T Lassoc

T Lassoc — Sat, 22 Nov 2008 15:52:23 +0000

We broke (w/a crack on the counter’s edge) the long brussel sprout stalks into smaller lengths (about 5″ to 8″) and nuked on high power for 5 minutes. When they were cool, we easily split the stalks lengthwise. Inside is a nice, soft, green substance/mush which tastes like brussel sprouts, but we only tasted a pinch, since we didn’t know whether it was edible. Seems like it could be mixed into soup, w/cheese, a little butter or olive oil, mayo, tahini, spices or whatever recipe you might create. It’s probably full of nutrient(s). The tasting was about 3 hours ago, and so far, no apparent adverse side effects. Can someone, please answer the question whether brussel spout stalks are edible?

By: Peter Swaney

Peter Swaney — Wed, 06 Feb 2008 07:54:42 +0000

Actually, I think they would turn out like Broccoli Stalks. I’ve steamed the stalk’s “tentacles” (look at the picture, you know what I mean) together with the sprouts for 10-12 minutes, and they turned out delicious ^^

Although…yeah, you need one heck of a knife to even begin chopping up the stalk. So…maybe not.
Nevermind. :P

By: yum

yum — Mon, 31 Dec 2007 18:09:36 +0000

Hi Peter- You know, I haven’t. I’m not sure if it is edible or not. I think if it were, it would be pretty fibrous. :)
-Sea