Sprouts, for or against??

[humbersloop]

As the clocks go back soon and the time to set them boiling is upon us, where do you stand?

I love 'em! Recipes also welcome. tia

[2sp_]

Elvis, I misread that as "placenta and onions fried in olive oil".

[DaisyNonna]

For. With chestnuts.

[Mojo-Jo-Jo]

I shred them and stir fry them with pine nuts, garlic, butter and salt & pepper. Deliciou7s

[Mamyalynne]

For

[naomi24]

For! Love 'em!

[DSJ]

My favourite vegetable. i love them with pretty well everything.

[woofgang]

against against against...apparently its a genetic thing.
http://www.bbc.co.uk/...nd-berkshire-16289391

[jamesnan]

They did a scientific test which showed that the taste of a sprout is nice or nasty according to which group you were in, nothing you could do about it. I think it was to do with the taste buds on the tongue. So, you like them or loathe them.

[jamesnan]

PS I like them!

[EcclesCake]

I'm for.

Sweat onion, bacon and garlic, add shredded sprouts, Give a good shuggle in the pan. Add a splash of sherry and clamp a lid on. After a couple of mins add double cream, seasoning and a handful pf finely grated parmesan.

[wardlaw]

Absolutely love them but am most interested in some of the super recipes!

[maggiebee]

Sounds wonderful Eccles - and I love the word shuggle, use it all the time.

[DTCwordfan]

those do sound good....am noting the (core) food and drink mob are largely favouring the little brassica.

[Purple_Popple]

Sprouts? They are evil and should be destroyed.

[tank1960]

No way Purple_popple

[humbersloop]

...those agin' go booo - and we all know where the "it's in their genes" argument takes us folks ;-) -

while those in favour go shred, shuckle, stem, sweat, chilli, pine nuts, garlic, butter, cream, pancetta, truffle oil, beemer engine, salt, pepper...a

what's not to like?


did I mention bubble??

[horseshoes]

Love 'em.

[owdhamer]

Love em

[marval]

I love sprouts so I am for them.

[annadomino]

I used to hate them, always put one on my plate, as an example to kids, now I love em, specially with a lamb roast, and a bit of mint sauce.