DH and I both detested brussel sprouts until on one particular visit to my husband's family's home, dear SIL separated a boatload of sprouts, leaf by leaf, removing the bitter middle. She then quickly sautéed them in Olive Oil and a second boatload of minced Garlic. Some S&P at serving and she made believers out of us.
DH and I both detested brussel sprouts until on one particular visit to my husband's family's home, dear SIL separated a boatload of sprouts, leaf by leaf, removing the bitter middle. She then quickly sautéed them in Olive Oil and a second boatload of minced Garlic. Some S&P at serving and she made believers out of us.
That is the technique my husband and I had preferred. We also soak the Brussel sprouts in ice water an hour before cooking, and it really helps for the bitterness.
As a lover of sprouts any way except over cooked and frozen are not very good. Most often I do roasted, shredded and braised or steamed as goto methods
… just the core, like taking the core out of cabbage of iceberg lettuce. Call us crazy, but that's the only way DH and I will eat brussel sprouts. /img/vbsmilies/smilies/crazy.gif
I'll try the sour cream tip. This year i cooked a lot of bechamel bacon & sprouts pies. Grated parm on top, gratin, done. Good with almost any veg: cauliflower, broccoli, etc.
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