How To Cook Brussel Sprouts

I'm going to show you today how to cook brussel sprouts, my way. So, I'm just going to take off the tops, take off that stalk, and what I normally do is I just do a little criss-cross on the top, and that just helps to penetrate when cooking - just to get inside and cook it quicker. It just breaks it down.

I'm also going to put a criss-cross there. And now, as I'm talking to you, I've got my water boiling, and what I'm also going to do, I want to add some salt to the water. So here we have our brussel sprouts, and my boiling water, straight in, and they're quite bigger than normal, so they're going to take a bit longer.

So, we're looking at about a good five minutes for those, but I'm going to just double check, because it could take longer or less, so it all depends. I've got some cold water, so when it comes to the point where they're cooked, I'll take them out, straight into cold water, and that will stop the cooking process. It's called "refreshing.

" Add some salt to the water, increases the temperature. You'll get a nice faster boil. We're looking to keep the color of our brussel sprouts, hence why I'm putting them to ferocious boiling water, to keep the color, keep the crispness, and I just want them cooked perfectly.

So, a little tip as well, if you are bored of just boiling the brussel sprouts, get a grater, grate your brussel sprouts down in a pan. Olive oil and butter, some red onion, sweat them off. Through the others, just cook them through.

Take them out, add a little creme fraiche to them. It's really, really nice. So, our brussel sprouts come to a boil now.

It's good to have your boiling water, it keeps the color. In restaurants, a chef will always cook their green vegetables in boiling water only, keeps that lovely color. And they'll always have a pan of cold water to refresh their vegetables always.

So, I'm just going to check. No harm in you taking one out, cutting it into four, and just try one. Still quite crunchy, so if you like them soft, obviously leave them in a bit longer.

So, I'm going to put that one back. So, I reckon another two to three minutes. Let's just check them now, just take one out.

Lovely, cutting really nice, they're not over cooked, I've still got my color, absolutely, exactly where I want them - not overcooked, perfect. Again, I've kept my color. In my eyes, I've got the perfect brussel sprout.

I've got the color, I've got the crunch, and they look good. And that's how I cook my brussel sprouts. .