Brussels sprouts: From bitter nemesis to winter delight
Brussels sprouts often appear to many as a childhood nightmare. Bitter and unappetising green bulbs were meticulously pushed aside on nursery plates or hidden under potatoes. However, there is a way to transform this taste.
Brussels sprouts emerged on the culinary scene only in the 19th century, although they originated in the 17th century as a cross between kale and cabbage and were initially used as an ornamental plant. Their popularity grew mainly in Western Europe, most notably in the United Kingdom, where 88,000 tonnes of this vegetable are harvested annually. They are also popular in the USA and Australia.
The Brussels sprouts method
Although it is hard to find such a variety of vegetables in winter as in spring, it turns out that it has its treasures. Winter Brussels sprouts are considered the best because frost helps eliminate the unpleasant bitterness. For this reason, it is worth putting purchased Brussels sprouts in the freezer overnight and taking them out the next day before cooking.
The key is choosing light green, compact, and fresh-looking heads, as long storage affects taste deterioration. The vegetable should not be stored in the refrigerator for more than 2-3 days.
Add to the water
Bitterness can be reduced by cooking in salted and sugared water for just 5-8 minutes, uncovered. To reduce the bitterness of Brussels sprouts, you can add 1 teaspoon of sugar per litre of water or a small 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 is 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.
