I believe every whole food has a Platonic ideal form in terms of preparation. This is my core belief in what I cook and what I eat. After growing up a picky eater, I was shocked to discover that foods I thought I didn't like had merely suffered from less than optimal preparation.
The best way to explain this idea is to share my favorite example: Brussels sprouts.
Imagine a bowl of steamed Brussels sprouts: somewhat chewy, somewhat mushy, sulphury, and bland. It is no wonder they were dreaded by generations of children. There are few vegetables that are less appetizing than steamed Brussels sprouts.
Could this brassica ever be tasty? You would be amazed at the difference a good recipe can make. Below, I share my favorite recipe, which is simple enough to highlight why it makes such a difference to this vegetable. There are other great recipes out there, but they all share similar core traits.
Overcooking Brussels sprouts brings out their bitter and sulphuric qualities. Higher heat techniques avoid that problem. Browning sprouts via roasting, sautéing, or frying is vital to having appealing results. A fat element (bacon, olive oil, butter, etc) and an acid element (white wine, lemon juice) create balanced flavors that mask and transform the naturally bitter greens. Creating a pan sauce with wine or stock tenderizes the sprouts without overcooking them.
I tell doubters to think of Brussels sprouts as leafier broccoli. To date, every person trying the recipe below who previously disliked sprouts has had their opinion of sprouts radically changed. The only way to prove me wrong is to try them. I dare you.
This recipe is derived from the "Foundation Recipe for Quick-Braising" in Fast, Fresh, and Green.
Ingredients
12-16oz Brussels sprouts, trimmed and halved (or quartered for extra large Brussels)
3 Tbsp olive oil (start with 2 and add more when the leaves soak up the oil in the pan)
1 and a half Tbsp unsalted butter
1/2 to 1 cup chicken stock or broth
2 tsp lemon juice
2 tsp fresh (or dried) parsley
On medium-high heat, saute Brussels in a single layer in olive oil and 1 tbsp of butter, browning one side, 3-5 min. Use tongs to turn and brown another side, 2-4 min.
Reduce heat to medium-low, add broth, and cover pan. Simmer until liquid reduces to 2 Tbsp, 3-4 min. Test doneness with a fork.
Remove cover, add 1/2 Tbsp of butter, lemon juice, and parsley. Toss until butter melts, then remove from heat. If desired, let sprouts rest a minute to allow sauce to set.
The best way to explain this idea is to share my favorite example: Brussels sprouts.
Imagine a bowl of steamed Brussels sprouts: somewhat chewy, somewhat mushy, sulphury, and bland. It is no wonder they were dreaded by generations of children. There are few vegetables that are less appetizing than steamed Brussels sprouts.
Could this brassica ever be tasty? You would be amazed at the difference a good recipe can make. Below, I share my favorite recipe, which is simple enough to highlight why it makes such a difference to this vegetable. There are other great recipes out there, but they all share similar core traits.
Overcooking Brussels sprouts brings out their bitter and sulphuric qualities. Higher heat techniques avoid that problem. Browning sprouts via roasting, sautéing, or frying is vital to having appealing results. A fat element (bacon, olive oil, butter, etc) and an acid element (white wine, lemon juice) create balanced flavors that mask and transform the naturally bitter greens. Creating a pan sauce with wine or stock tenderizes the sprouts without overcooking them.
I tell doubters to think of Brussels sprouts as leafier broccoli. To date, every person trying the recipe below who previously disliked sprouts has had their opinion of sprouts radically changed. The only way to prove me wrong is to try them. I dare you.
This recipe is derived from the "Foundation Recipe for Quick-Braising" in Fast, Fresh, and Green.
Ingredients
12-16oz Brussels sprouts, trimmed and halved (or quartered for extra large Brussels)
3 Tbsp olive oil (start with 2 and add more when the leaves soak up the oil in the pan)
1 and a half Tbsp unsalted butter
1/2 to 1 cup chicken stock or broth
2 tsp lemon juice
2 tsp fresh (or dried) parsley
On medium-high heat, saute Brussels in a single layer in olive oil and 1 tbsp of butter, browning one side, 3-5 min. Use tongs to turn and brown another side, 2-4 min.
Reduce heat to medium-low, add broth, and cover pan. Simmer until liquid reduces to 2 Tbsp, 3-4 min. Test doneness with a fork.
Remove cover, add 1/2 Tbsp of butter, lemon juice, and parsley. Toss until butter melts, then remove from heat. If desired, let sprouts rest a minute to allow sauce to set.
