I have never been a huge fan of brussel sprouts and to be quite honest I do not know many people who are, but that changed in Ghent, Belgium. For some reason it was one of those vegetable that you were supposed to eat, but never enjoyed.
When we went to the beautiful town of Ghent, we stayed at a B&B and the owner was very helpful in directing us to places where the locals ate. She sent us off to a café and told us to just walk in and sit down. We found this little place and it was filled with an older crowd and was very silent.
We did as we had been told and walked in, though we did hesitate. No one took any notice of us, so we made our way to a table and sat. Then a lady put a large tureen of soup on the table and left without a word. It was a delicious pea soup.
Then she arrived with a plate of steak, potatoes and the brussel sprouts. We looked at these green sprouts, looked at one another, shrugged and ate. These were the best brussel sprouts ever. They were different to the ones we get in Australia. Much smaller and with a lot more flavor. When she returned to indicate did we want seconds, we both nodded. This time I analysed the sprouts and watched in the kitchen as they were preparing them. It seemed very simple – little sprouts, butter, and a herb similar to parsley.
When I came home I had to scour local shops to get the small sprout’s. This is the closest that I can come to what we were served in Ghent.
Heat oil in pan, cook mushrooms and set aside, then add brussels sprouts for about 4 minutes, then add ⅓ cup water, cover and cook for further 4 minutes. Drain any water, add 19g butter, macadamia, mushrooms and season.
Close, but not quite Ghent close.
Editor’s Note: This is a guest post by Paula McInerney of Contented Traveller. Al pics are provided by Paula. If you want to follow Paula’s adventure, check out the links below: