WILL BRUSSELS SPROUTS LEAVE DARKEN OR WILT IF PEELED IN ADVANCE?
For Thanksgiving this year, I'm thinking of peeling the leaves from the Brussels Sprouts and sautéing them with a bit of bacon, a splash of lemon and some hazelnuts for garnish. Since this is a labor intensive activity, does anyone know if the peeled Brussels Sprouts leaves will darken or seriously wilt if I do the peeling a day or two in advance? There's no way I can do this the date of the feast. Thanks in advance for your help!
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8 Comments
To be safe and not sorry, I would do a test run. You have plenty of time, so just get a handful from the source where you are likely to be buying what you'll be serving (granted, it won't be the same picking) and see what happens. Also, if you can get a stalk, I suspect they'll hold better.
Finally, I recommend seeing what happens if you brine them for a few days. I always put my cut Brusslies in a solution of water (a couple of big pinches / quart of filtered water), following the instructions of Irma Rombauer in her 1943 Joy of Cooking. (No, she didn't lean in to share this. It's just in the book; it works much better than blanching, for whole sprouts, because the outer leaves don't get mushy.) Brining preserves the bright green color. I've done this up to 3 days in advance for whole / half Brussels sprouts. Put them in the fridge, of course. Nice and perky! If you're sauteing, you'll want to spin them dry and then pat with / roll up in a clean tea towel. I'd probably let them sit uncovered to air dry for an hour before using.
Please do let us know what you end up doing.
Thank you. ;o)