Brussels sprouts makeover: Tips to banish bitterness forever
Brussels sprouts often seem like a childhood nightmare to many. These bitter, unappealing green bulbs were meticulously pushed aside on kindergarten plates or hidden under potatoes. However, there's a way to transform their taste.
Brussels sprouts emerged on the culinary scene in the 19th century, although they originated in the 17th century as a cross between kale and cabbage and were initially used as ornamental plants. Their popularity grew mainly in Western Europe, particularly in the United Kingdom, where 88,000 tons of this vegetable are harvested annually. They are also popular in the USA and Australia.
The Brussels sprouts method
Though it's hard to find such a wealth of vegetables in winter as in spring, winter does offer some treasures. Winter Brussels sprouts are considered the best because frost helps eliminate the unpleasant bitterness. For this reason, it's worth putting purchased Brussels sprouts in the freezer overnight and taking them out the next day before cooking.
The key is to choose heads that are light green, compact, and fresh in appearance, as long storage can affect their taste negatively. The vegetable shouldn't be stored in the refrigerator for more than 2-3 days.
Add to the water
Bitterness can be reduced by cooking them in salted and sugared water for just 5-8 minutes, uncovered. To further reduce Brussels sprouts' bitterness, you can add 1 teaspoon of sugar per quart of water or a cup of milk. It's a simple way to achieve a milder taste.
Another method is to change the water during cooking. Brussels sprouts taste great when properly prepared with butter and seasoned with white pepper and nutmeg.
It's also worth trying another unusual version of Brussels sprouts by pickling them in a jar. It's a tasty and healthy snack that pickle fans will love.
