It’s Ok Veggies: I like you
3 Tue, 2010 § 6 Comments
Apparently the vegetables I most love & crave are also the most commonly despised. 😦
Caramelized Brussels Sprouts. Creamy Asparagus Soup. Roasted Beets. Sauteed Mushrooms. Steamed Kale. Wilted Collards.
Mmm. Don’t they deserve a shout out?
While Dave is coming around to some of these — ok one of these — he will not even consider touching the others. I have given up trying to create ways he might enjoy — or even tolerate — these. What is the point when he will not even taste a teensy tinsy bite?
Alas, I am left to savor these alone, so I take every opportunity to fill my lunch plates with these at home when Dave will not suffer from their presence 😉 Other than a little harassing, he is actually great about it; but, since we cook dinner together in the evenings, it is not exactly ideal to add caramelized Brussels Sprouts to the menu, when we could make something we both enjoy, like Cauliflower Steaks
This is my favorite way to prepare Brussels Sprouts for myself:
Caramelized Brussels Sprouts
- Wash, trim off the dry end [of the core], peel & discard any damaged leaves of about 10 Sprouts [obviously you can do more or less to your liking]. *To remove core, see instructions below.
- With stems down, slice the Sprouts thinly [this is supposedly the secret to making even B.Sprout haters fall in love — I cannot tell you if this is accurate — let me know]. Save & slice any leaves that fall off.
- Set aside.
- Over medium heat, saute 1-2 cloves crushed garlic in EVOO until fragrant.
- Add Sprouts & a dash of Mirin [Japanese cooking wine, but any white wine or broth should do nicely.]
- Saute for about 15 minutes, stirring occasionally. [Don’t skimp on the time as this is what caramelizes & gives them fantastic flavor. Add 1-2T of water to the pan to deglaze if they start to burn or stick.]
- Continue sauteing until Sprouts start to brown.
- Remove from heat.
- Toss with toasted sesame seeds — I bet substituting toasted sunflower seeds would also be nice.
- Season to taste with salt if you’d like.
*I just learned that removing the core will eliminate the bitter taste. Simply cut the Sprout in half & remove the core from each side by cutting a triangle, then slice thinly as above. This should make for a nice presentation of “strips” without any large chunks as well — though I kind of like the chunks. I am going to try this next time; if anyone tries it first, let me know!
Any hated veggies you must defend at home? What do you do when differing tastes arise? How do you not miss out & still keep the peace over great vegetable debates? 😉