How To Lessen the Strong Taste of Brussels Sprouts
If you don't cook them over-cooked, they are healthy and delicious.The addition of various flavorings may be helpful if you find the taste too strong and overwhelming.Try some or all of the following suggested flavors to get the benefits of these lovely veggies.
Step 1: Just a little bit of lemon juice and a touch of salt.
The water should be boiled.
Step 2: Attach an "X" to the base of the sprout with a paring knife.
Add the sprout to the water.This is very important and do not over- cook.They should be tender.
Step 3: The saucepan needs to be left off for 5 minutes.
The less-desirable odors are taken with the Vapor.
Step 4: It's time to serve.
It's time to please even the fussiest of veggie eaters.
Step 5: If you want to cut the leaves off the hard bottom is where the sprout is attached.
Step 6: There is a possibility that this is not the case.
Place in a roasting pan
Step 7: Sprinkle liberally with salt, pepper and olive oil.
Step 8: Throw all of the above together.
Step 9: Roast in a slow oven until it's crisp-tender and lightly charred, stirring and lowering the temp if they brown quicker than you like.
Step 10: Cut the brussels sprout into shreds that look like lettuce.
It should be fairly fine.
Step 11: The water should be boiled with a small amount of salt.
Drop the shredded sprouts for a short time.You will have smelly, slimy mush if you don't change.You just want to make them tender, but with some snap left in them.
Step 12: Remove them to a bowl of ice water to stop the cooking and then drain, or drop them into a colander to drain and run some cold tap water over them.
While you do the next step, let them drain.
Step 13: Put a stick of butter in the microwave.
When you can smell the garlic, add 1 clove.Hmm, Mmmmm.Remove heat.
Step 14: There is a lemon in the butter.
Step 15: Turn on the heat when you add the drained brussels sprout, salt and pepper.
Just until heated through, toss the sprout in the lemon, garlic and butter mixture.
Step 16: Remove from heat and sprinkle with shredded or flaked cheese.
Step 17: Enjoy.
Step 18: Add the chopped onion to the melted butter in the pan.
Step 19: Remove the dried leaves and cross the base with a X cut at the bottom.
Step 20: Once the onions are transparent, add the soup cube, water, and Brussels sprout to the saucepan, just enough to barely cover the spouts.
Step 21: The water should be allowed to evaporate and serve.
Step 22: Cut the vegetable ends.
Cut in half.
Step 23: The vegetables should be steamed.
They need to retain some crispness.
Step 24: The sprout should be placed in a serving bowl.
Step 25: The butter-flavored powder and cheese will melt around the sprouts.
If you use a bowl, toss it lightly.
Step 26: Remove the dried leaves and cross the base with a X cut at the bottom.
You can either halve or quarter them.
Step 27: Sprinkle with a little sugar.
Step 28: Continue to cook until you are ready to serve.
Step 29: Remove the base and discard leaves.
Step 30: You should boil 3 cups of water for each cup of sprout.
Step 31: Drop in sprout for 30 seconds when the water is boiling.
rinse in cold water
Step 32: Roasting is the best method to cook.
Most of the "ugh" flavors are removed by this par-boiling.
Step 33: To your liking.
Step 34: It's normal to cook them like normal.
Step 35: To make it taste better, add Red Wine Vinegar to it.