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Brussels Sprouts

A simple dish of boiled Brussels sprouts topped with white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Brussels Sprouts

Why it works: Brussels sprouts and sauce work together. They rank in the top 45% of all ingredient pairs, and cooks put them together in 5 recipes. The science ↓

Brussels Sprouts

Ingredients

Directions

Prepare

  1. Trim and wash the Brussels sprouts.

Cook and serve

  1. Boil in salted water for 20 minutes.

  2. Drain and pour white sauce over the Brussels sprouts.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Brussels sprouts + saucetop 45% of all pairs
    Smell alikelow
    Cooked together5 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brussels sprouts
Form the main body of the dish and provide its mild, slightly bitter, cabbage-like flavor.
White sauce
Adds moisture and richness, coating the sprouts and softening their sharp edge.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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