[Sca-cooks] period mashed turnips

[Ted Eisenstein]

>>Yes, liking Brussel sprouts could really schew your ideas of taste
>>away from mine. :-) I remember a traveler in Africa commenting that
>>introducing Brussel Sprouts to Africa was the worst thing the British
>I don't get it.  Why would someone say this?  Whaza matter with brussel
>sprouts?  Or turnips for that matter?  Have you ever peeled and cubed
>turnips, boiled them, then mashed them like potatos and serve with butter,
>salt & pepper?

Brussels sprouts: peel off the outer leaves, cut off the stem. If they're any
larger than very small, cut 'em in half. Melt some butter in a small cast-iron
pan, and add the brussels sprouts. Pour a bit more melted butter over them,
and shake the pan to be sure the sprouts are covered, more or less.
Put the pan into a 350-degree oven, on one of the lower shelves, and cook
for half an hour or so. Half way through, you may want to shake the pan
a bit again.

They come out sort of toasted, sort of baked, sort of broiled (depending on
what else is going on in the oven; I've used this method while roasting, and
while broiling, and it works well no matter what), and even a little sweet,
depending on the sprouts. And nutty, too, I think.

Better than boiling them, or even steaming them, which turns them into a
watery, tasteless mess.

Alban