Conquering a sprout phobia
I wish I could say I haven’t met a Brussels sprout I didn’t
like. Growing up Mom would steam them and toss them with garlic and
butter
– the traditional way to eat them – once in a while for dinner
and unfortunately I looked forward to them as a side dish as much
as any kid takes to mushy, bitter vegetables.
It occurred to me, though, about a year ago, now more mature and
ready to try any vegetable any way at least once, that I should try
cooking these tiny cabbages myself just to see if my taste buds had
changed.
Conquering a sprout phobia
I wish I could say I haven’t met a Brussels sprout I didn’t like. Growing up Mom would steam them and toss them with garlic and butter – the traditional way to eat them – once in a while for dinner and unfortunately I looked forward to them as a side dish as much as any kid takes to mushy, bitter vegetables.
It occurred to me, though, about a year ago, now more mature and ready to try any vegetable any way at least once, that I should try cooking these tiny cabbages myself just to see if my taste buds had changed.
This revelation came when dining at one of my favorite restaurants one day in San Francisco. The Beach Chalet makes the most delicious coleslaw ever. It’s light on the mayo, leaving the carrots and cabbage flavors to shine on their own. This particular day I took a bite of the coleslaw and found it to be completely bitter and inedible. It struck me instantly that the bitter taste of this cabbage had to be a result of its aging process, and that quite possibly my distaste for Brussels sprouts stemmed from the same problem.
Lakeside Organic Gardens in Watsonville has them readily available in late fall and winter and even though I couldn’t eat a 10-pound box myself, I couldn’t resist the temptation to buy a fresh box to see if my theory was correct.
Boy am I glad I did! Now, I can’t get enough. My theory as to why they may taste better now, aside from having a more open mind than I did back at age 7, is that I tried some straight from the farm. In other words – fresh!
When I was younger before the “eating local” movement trend came to exist, our vegetables were found on the grocery store shelves, and therefore we had no knowledge of how old they were. Knowing now that the general practice of chain grocery stores is to buy mass quantities of produce then ship it to one large warehouse, unload it, just to be put back on to another truck and delivered to their stores. This process could take days.
This time frame does not even take in to consideration the probability that once the food has reached the grocery store, it could take a day or days to get out on the shelves for consumers. Hence, bitter Brussels sprouts!
I am still not convinced to try eggplant again for fear its mushiness will disappoint me, or include fennel in any of my meals because of its pungent, black licorice flavor. But for now I can say that I have braved yet another vegetable I didn’t like until now. For me that is a feat.
Here are my two favorite ways to eat Brussels sprouts – much healthier and flavorful than butter and garlic.
Brussels Sprout Salad
from Sunset Magazine
For the greens:
1 1/4 lb. Brussels sprouts
2 c. cherry tomatoes, cut in half
½ c. thinly sliced scallions
For the dressing:
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. sugar
1 tsp. salt
½ tsp. dried basil
¼ tsp. thyme
¼ tsp. pepper
¼ c. red wine vinegar
1 c. olive oil
1. Trim off the ends of the sprouts. Steam for 10-15 minutes, until a fork goes through them easily.
2. In a bowl, whisk together dressing ingredients.
3. Transfer the sprouts to the bowl with the dressing and toss to coat. Cover and chill for up to 4 hours.
4. Just before serving, add the cherry tomatoes and green onions. Stir gently to combine.
*This is also good served warm and also with sliced boiled eggs.
Braised Brussels Sprouts in Maple Mustard Sauce
from Mollie Katzen’s Vegetable Dishes I Can’t Live Without
2 tbsp. olive oil
¼ c. minced onion
4 c. brussel sprouts, halved or quartered lengthwise
½ tsp. salt
4 to 6 tbsp. water
¼ c. Dijon mustard
2 tbsp. real maple syrup
Freshly ground pepper, to taste
1. Place a medium-size skillet over medium heat. Add the olive oil.
2. Add the onion and saute for 3 to 5 minutes, or until it begins to soften. Add the brussel sprouts and salt and saute for 5 minutes.
3. Sprinkle in 4 tbsp water, shake the pan and cover. Cook over medium heat for about 5 to 8 minutes or until sprouts are fork tender.
4. Using a small whisk in a medium-small bowl, beat together the mustard and maple syrup until smooth. Add this mixture to the pan and stir to combine.
5. Serve hot, warm, or at room temperature, topped with a shower of fresh black pepper, if desired.
