Vegetables

[debka_notion]

I'm bringing a vegetable side dish to Thanksgiving dinner, and I was just thinking that I'd love to bring brussel sprouts- except that a. they're best with butter, and b. I haven't seen any here yet. So I then started trying to look up when brussel sprout season was in Israel, and found out just about nothing.

Anyways, I realize that most people are not so fond of brussel sprouts. I don't think that my tastes are so unusual, but then I suggest beets or brussel sprouts (or often enough even squash) as if they're normal foods, and often enough, I get funny looks. So it's probably best that I don't have them to make, so that I can't bring them to my poor Thanksgiving dinner hostess. (But what to make instead? I don't know, yet. We'll see what inspiration strikes.)

Regardless, something about brussel sprouts is currently striking me as Thanksgiving-ish. Oh well.

Comments

[kmelion.livejournal.com]

Check the frozen food section of the larger supermarkets I've seen frozen Brussel sprouts.

I might want to call the hostess and find out what others are bringing... sweet potatoes are very Thanksgivingish. Mashed potatoes with roasted garlic and carmelized onions are also a great accompaniment to turkey.

[lordameth.livejournal.com]

Brussel sprouts are obviously *the* stereotypical gross vegetable.

Maybe it was for that reason alone that my parents never tried it until they were like 50, and that I also therefore never had it growing up, until one Thanksgiving, my aunt foisted it upon all of us. Really, not so bad.

As for butter... really? No butter in Israel? What's up with that?

I remember when I was living in Japan, there was a nation-wide butter shortage for about a month. (Crazy, right?) I guess it wasn't too big of a deal because, stereotypically at least, the Japanese don't eat much dairy. Still, before and after the shortage, it was stocked up in my tiny local grocery store... and if I remember right was available at every corner convenience store.

I'm genuinely curious about this. If you find out an answer to the butter mystery, let me know.

And have a happy thanksgiving!!

[(Anonymous)]

Love squash cut in half, and baked with brown sugar to taste...some people stuff the squash with pineapple or other cut up fruit.

[(Anonymous)]

Acorn squash cut in half and scooped out...grate some carrots, mix with dried white raisins and crushed pineapple and spoon into cavities...bake 350 degrees until tender, about 30 min.

[(Anonymous)]

how about just cutting up peppers, squash, tomatoes, cucs, celery and baking them on a cookie sheet so they come out kind of roasted?

[zachkessin.livejournal.com]

Go to the shuk, look around for something that looks fresh and interesting, buy that and cook it. (really)

[shala.livejournal.com]

String/green beans in some sort of . . . something. There's some recipe my cousin-in-law's mother makes. It is delicious and pareve and probably uses dairy-free margarine and has crunchy bits to it that could possibly be related to cornmeal.

I am pretty sure something to do with green beans is traditional for a lot of people. Although you are probably already cooking now. :)

[gimmelgirl.livejournal.com]

I just learned to love brussell sprouts.

Youl could do them in olive oil and garlic, which would still be butter-ey, but not with butter. Or even do olive oil and garlic, with a wee bit of margarine. And yeah, you're probably done cooking by now anyway. Let us know what you came up with!

[naomichana.livejournal.com]

We eat Brussel sprouts fleischig (well, pareve) all the time -- the best is simply halved (or quartered if huge), tossed in a bowl with olive oil and salt and pepper (fresh-minced garlic and/or some chunks of nuts are also good to add), spilled out over a rimmed baking sheet, then roasted at 400F for 20 minutes.

Meanwhile, my husband has decided to make (kosher fleischig) cornbread-and-sausage dressing. I think he views it as a culinary dare.