Currents of Currency Message Board

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Strategies & Market Trends : Currents of Currency

Public Reply Prvt Reply Mark as Last Read File

Previous 10 Next 10 Previous Next

From: Ahda	10/22/2015 5:58:38 PM
	of 594

Romanian brussel Sprouts Soup 1 tbsp sunflower oil 1 medium onion chopped 2 or 3 roast potatoes or parsnips would be fine to add 1 liter of stock or left over gravy made up with water to 1 litre1.2l vegetable stock , made from a stock cube 600g pan fried until caramelized a little Brussel Sprouts (if using leftover sprouts then also do try and fry them to obtain this caramel taste) Some cream, milk or leftover bread sauce – approx. 500ml A little nutmeg and fresh thyme and a bay leaf 100g freshly grated parmesan (other strong cheese does work but I like the parmesan) Fry the sprouts in a wok until caramelized (helps to halve them) with the chopped onion. Add any other vegetables you are using when the Brussels are done. Pour into a larger saucepan that is big enough to contain all the liquids. Add the stock/gravy and cream, a pinch of nutmeg, a bay leaf and two or three sprigs of fresh thyme. Bring to the boil and when boiling switch off and add the parmesan. Now blitz with a hand blender. Add milk until you have the consistency that you require. Note: it is worth making sure you use stock – a stock cube in a hurry never hurt anybody – as it deepens the flavor and help makes the dish taste like soup and not pureed vegetables. By Rachel Sargent, Guest Writer

Report TOU Violation

Share This Post

Public Reply Prvt Reply Mark as Last Read File

Previous 10 Next 10 Previous Next