For Brussels sprouts’sake !!

I am among the lucky few, Mum knows how to cook Brussels Sprouts. If you are part of the unlucky ones, you have been force fed over-cooked, grey and bitter mush during your childhood…I feel sorry for you, and the poor tortured vegetables. When your Mother told you “eat, they are good for you”, she was right. But for them to be good for us, we have to start by being good to them!

Let’s put the past behind, and let’s make up with delicious Brussels Sprouts! Here is the plan for reconciliation :

1. Stop pulling a face each time you see one ! 
2. Choose them very firm, bright green, and as round as possible
3. Wash under cold running water and remove any discolored outer leaves, trim the stalk
4. Cut in half length wise (you can sometimes find caterpillar inside)
5. Cook them in a large pot of salted boiling water (like the ocean), in which you added a pinch of Bi-Carb (to help prevent chlorophyll oxidation and keeping them very green)
6. Cook for 3 minutes 30, NO MORE !!! (that’s where you use your smart phone)
7. Drain and eat straight away with a bit of butter, YUM!
8. You can also cool them down with cold water, then sauté them in a hot frying pan quickly with a bit of butter or ghee

Raw and Beautiful

Cooked and Delicious