Dipping Brussels with Beer

This recipe was adapted from The Norman Rockwell Illustrated Cookbook. If you’re a fan of Brussels sprouts, you will enjoy the different flavor that beer can produce to the vegetable. You can try it with any variety of beer, depending on your preference. An option is to use ale, which has a much stronger flavor compared to beer. The recipe calls for fresh Brussels sprouts, ale or beer, salt, and butter. These very simple ingredients can be prepared in less than 15 minutes and cooked for another 10 minutes. You can enjoy this dish with some of your friends as the recipe serves 4.

Ingredients

1 lb. fresh Brussels sprouts
Ale or beer
½ teaspoon salt
2 tablespoons butter

1. Make sure to wash the Brussels sprouts thoroughly. Remove leaves that have turned yellow or brown. Remove the tough ends at the stem. To make sure the sprouts cook faster and even, cut an X onto the bottom part of each sprout.

2. In a medium saucepan, pour the Brussels sprouts generously. Completely cover the vegetable with either beer or ale, depending on your preference.

3. Bring the saucepan to a boil and allow the vegetables to simmer until just tender, or around 5 to 10 minutes. The number of minutes will depend on how fresh the vegetable is. If the liquid evaporates, add more ale or beer. When cooked, drain the liquid. Stir in butter and season with salt.