KNIFE SKILLS:
How to Prepare Brussels
Sprouts
Getting Brussels sprouts ready to cook is an easy task,
but it’s a fiddly one, since each little head needs to be
trimmed individually (1). For me, the first step in cleaning
the sprouts is to ask around if anybody wants to help
make dinner. The job is much easier when you delegate
wisely.Here’s how to tell your volunteer to do it: Start by slicing
off the bottom of each sprout (2), then peel off the outer
layer of leaves until you get to the tightly packed, pale
green core (3). The outer leaves are a little rubbery and
can be discarded. The sprouts could be cooked as is, or
for better surface area for caramelization, split in half
(4). To shred sprouts for hash (5), place each half sprout
on a cutting board, cut side down, and carefully shred the
sprout with a sharp chef’s knife (6). Prepared sprouts can
be stored in a zipper-lock plastic bag in the refrigerator
for up to 3 days.